| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grill, Sauces, Tuna | 4 | Servings | ||
INGREDIENTS
| 1/4 | c | Soy sauce |
| 1/4 | c | Sugar |
| 1/3 | c | Saki or dry sherry |
| 3 | Fresh ginger root or | |
| 1/4 | t | Ground ginger |
| 1 | lb | Tuna fillets or steaks |
| 3/4-1" thick | ||
| Olive or salad oil | ||
| 1 | Papaya | |
| 2 | t | Crystallized ginger, finely |
| chopped | ||
| 1 | Green bell pepper, julienned |
INSTRUCTIONS
Date: Fri, 24 May 96 07:09:26 PDT From: eboyd@shentel.net Recipe by: Jo Merrill, Sunset All-Time Favorite Recipes In a 2-quart saucepan, combine soy sauce, sugar, sake and fresh ginger slices. Bring to a boil, stirring until sugar is dissolved, then boil until reduced to 1/3 cup. Discard ginger slices and keep sauce warm. Rinse fish (which has been cut into 4 equal portions), pat dry and brush lightly with oil. Place fish on grill about 6 inches above a solid bed of hot coals. Cook, turning once, just until browned on outside but still pale pink in center; cut to test (3-4 minutes). To serve, place each piece of fish on a plate. Arrange 3 papaya slices each piece of fish; then top each serving equally with soy-ginger sauce and candied ginger. Garnish with julienned bell peppers. Recipe from Sunset All-Time Favorite Recipes book. Posted to MealMaster Recipes List, Digest #144
A Message from our Provider:
“Jesus rights wrongs”