| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Grill, Tuna, Sauces |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Soy sauce |
| 1/4 |
c |
Sugar |
| 1/3 |
c |
Saki or dry sherry |
| 3 |
sl |
Fresh ginger root or |
| 1/4 |
ts |
Ground ginger |
| 1 |
lb |
Tuna fillets or steaks; 3/4-1" thick |
|
|
Olive or salad oil |
| 1 |
|
Papaya |
| 2 |
ts |
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
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