Dish of Tuna with Mushrooms & Ginger
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Tuna with Mushrooms & Ginger


Thailand?
Serves:
Effort:
Sched:
DoAhead:  		 2 main
***
45 min
Most		 An intensely flavorful fish recipe that wants no white wine, but a good deep flavored red. I've made this substantial dish with Skipjack Tuna (Bonita) but other varieties of fresh tuna will also work.

14
4
2
1/2
2
2
2
2
-----
1
2
5
-----
a/r
a/r
1
-----
oz
oz
cl
in
oz
T

T
---
T
T
oz
---


T
---

Tuna, fresh
Shiitake Mushrooms  
Garlic
Ginger Root
Shallot
Cilantro
Red Chili (1)
Lime Juice
-- Sauce
Fish Sauce (2)
Soy Sauce
Coconut Milk
--------------
Rice flour
Oil to fry Fish
Oil
-- Garnish
Cilantro Leaves
Prep   -   (25 min)
  1. Cut TUNA into cubes about 1 inch on a side, keep chilled and well drained.
  2. Soak fresh SHITAKES in warm water for at least 20 minutes. Wring them out and stem them. Slice big caps in half and then in 1/8 inch wide strips, smaller ones just in slices.
  3. Crush GARLIC and chop small. Slice GINGER thin crosswise and chop small. Slice SHALLOTS thin and chop small. Mix all.
  4. Chop CILANTRO medium. Slice CHILIS into very narrow strips. Mix.
  5. Squeeze LIME JUICE
  6. Mix all Sauce items.
Run   -   (20 min)
  1. In a kadhai, wok or suitable pan, heat Oil for frying. Dust Tuna cubes very lightly with rice flour and fry until about cooked through. Remove Tuna from oil (including bits and pieces that broke off) and drain well. Keep warm if using soon.
  2. In a sauté pan or wok heat Oil over medium heat and fry Garlic mix stirring until Garlic starts to color.
  3. Stir in Mushrooms and fry for a couple of minutes, then stir in Sauce mix. Bring back to a simmer.
  4. Stir in Cilantro mix, then Fish Cubes. Simmer until warmed through. Turn off the heat and stir in the Lime Juice.
  5. Garnish with Cilantro Leaves and serve with plenty of steamed Jasmine rice.
NOTES:

  1. Chili:

      Around here we all use Red Fresnos, but Holland Red or similar moderately hot chilis are fine. For details see our Thai Chilis page.

  2. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce - Introduction page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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