Grilled Tuna Fish with Coconut, Lemon Grass and Coriander Sauce

Name: Grilled Tuna Fish with Coconut, Lemon Grass and Coriander Sauce
Yield: Serves 4
Cuisine: Thai
Ingredients: 4 tuna steaks; 1 fresh green chilli, halved and seeded; a walnut-size piece of fresh root ginger, peeled and sliced; 300 ml (½ pint) coconut milk, fresh, tinned or powdered; 1 stalk of lemon grass, bruised and cut into short pieces; 2 tablespoons plain or lovage flavoured sunflower oil; 300 ml (½ pint) coconut milk, fresh, tinned or powdered; 2 lemons; 2 tablespoons plain or lovage flavoured sunflower oil; finely grated zest and juice of 1 lime; 1 teaspoon arrowroot blended with 1 tablespoon cold water; 1 teaspoon arrowroot blended with 1 tablespoon cold water; ½ teaspoon Thai nam pla or Indonesian nam pla (fish sauce); a hand-sized bunch of fresh coriander; ½ teaspoon Thai nam pla or Indonesian nam pla (fish sauce); ½ teaspoon Thai nam pla or Indonesian nam pla (fish sauce); 2 spring onions or 1 clove garlic, chopped; 2 spring onions or 1 clove garlic, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

Tuna fish, mahi-mahi and mackerel have a delicious dense, almost meat-like texture which makes them excellent for grilling over charcoal. Their flavour goes particularly well with this delectable Thai-inspired sauce.

Ingredients

4 tuna steaks
2 lemons
2 tablespoons plain or

Asia
Thailand
Fish course
Pescatarian
Gluten-free
South East Asia

Method

First you must marinate the fish. Use kitchen paper to dry the fish, then cut the lemons in half, remove the flesh and squeeze it to extract the juice. Reserve the lemon shells for serving the dish later. Mix the lemon juice with the oil and a little salt and pour over both sides of the fish. Set aside in a cool place to marinate for up to 2 hours until ready to cook.

Make the sauce by