Oven-steamed tuna with coconut milk
4 x 200g skinless tuna fillets
250ml coconut milk
3cm piece ginger, peeled
1/2 lemon grass stalk
2 garlic cloves, thinly sliced
1 red chilli, seeds removed, sliced
2 tbsp finely shredded red cabbage
2 tbsp finely shredded carrots
1/2 red pepper, finely sliced
1 lime, grated zest and juice of
Fish sauce, to taste
1 Place the fish, coconut milk, ginger, lemon grass, garlic, chilli, cabbage, carrots, pepper and lime zest in a pan and bring to a simmer over medium heat. Remove from the heat and set aside for 30 minutes to allow the fish to get infused with the flavours.
2 Remove the fish from the coconut milk, reserving the milk. Add the lime juice and fish sauce to the reserved coconut milk.
3 Preheat the oven to 90°C or its lowest setting. Place a roasting tin filled with boiling water on the bottom shelf of the
oven. Place the tuna portions on a lightly oiled baking tray and place the tray on the top shelf of the oven.
4 Bake for 15 mins or until white specks begin to appear on the fish. Alternatively, wrap each fish fillet in a piece of baking paper and place the parcels on the top shelf of the oven. Bake for 20 mins. Remove from the oven and allow the fish to cool.
5 To serve, place a piece of tuna on a plate, top with some of the vegetables and pour over a little of the reserved coconut milk.