Food recipes
TUNA “FISH STICKS” WITH SESAME SOY SAUCE
TUNA “FISH STICKS” WITH SESAME SOY SAUCE
Ingredients:
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon honey
Directions:
1⁄ teaspoon crushed red pepper
2
1 tablespoon olive oil
11⁄ pounds tuna fillet, cut into 4 “sticks”
2
1. Combine the vinegar, soy sauce, sesame oil, honey, and red pepper in a small
bowl. Heat in the microwave until the honey has melted and the sauce can be
stirred.
2. Place a grill pan over medium-high heat. Rub the oil over the fish sticks.
3. Place the fish on the grill pan at an angle. Cook on each side for 2 minutes,
turning the sticks with tongs. Brush each cooked side with the soy sauce mixture.
4. Once the tuna has seared on each side, remove it from the pan and slice on an
angle. Drizzle the remaining marinade over the tuna and serve warm.
MISO-GLAZED SALMON
The ingredients for the sauce should be found in the Asian section of your grocery
store, or at an Asian specialty shop. If you can’t find mirin, you can substitute 1⁄ cup
4
of white wine and a tablespoon of honey.
Yields 4 servings
1⁄ cup rice wine vinegar
4
1⁄ cup mirin
4
1⁄ cup red miso
4
4 6-ounce salmon fillets
2 tablespoons vegetable oil
1. Combine the vinegar and mirin in a saucepan until it is very warm but not boiling.
Stir in the miso paste and dissolve. Cool to room temperature.
2. Rinse off the salmon fillets, remove any bones, and pat dry. Place them inside a
sealable plastic bag. Pour the cooled mixture over the fillets and coat. Place in
the refrigerator and let it sit for at least 8 hours, but no more than 3 days.
3. Place your grill pan over medium-high heat. Brush the ridges with vegetable oil.
Once the pan is heated, place the salmon skin side up. Cook for 3 minutes. Turn
the fish to cook for 3 minutes on the other side. At this point the fish should be
medium-rare. But if you prefer the fish cooked more thoroughly, turn the fish flesh
side down and place the fish at a different angle. Cook for 2 minutes on each
side.
4. Place the leftover marinade in a saucepan over medium-high heat and bring to a
Ingredients:
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon honey
Directions:
1⁄ teaspoon crushed red pepper
2
1 tablespoon olive oil
11⁄ pounds tuna fillet, cut into 4 “sticks”
2
1. Combine the vinegar, soy sauce, sesame oil, honey, and red pepper in a small
bowl. Heat in the microwave until the honey has melted and the sauce can be
stirred.
2. Place a grill pan over medium-high heat. Rub the oil over the fish sticks.
3. Place the fish on the grill pan at an angle. Cook on each side for 2 minutes,
turning the sticks with tongs. Brush each cooked side with the soy sauce mixture.
4. Once the tuna has seared on each side, remove it from the pan and slice on an
angle. Drizzle the remaining marinade over the tuna and serve warm.
MISO-GLAZED SALMON
The ingredients for the sauce should be found in the Asian section of your grocery
store, or at an Asian specialty shop. If you can’t find mirin, you can substitute 1⁄ cup
4
of white wine and a tablespoon of honey.
Yields 4 servings
1⁄ cup rice wine vinegar
4
1⁄ cup mirin
4
1⁄ cup red miso
4
4 6-ounce salmon fillets
2 tablespoons vegetable oil
1. Combine the vinegar and mirin in a saucepan until it is very warm but not boiling.
Stir in the miso paste and dissolve. Cool to room temperature.
2. Rinse off the salmon fillets, remove any bones, and pat dry. Place them inside a
sealable plastic bag. Pour the cooled mixture over the fillets and coat. Place in
the refrigerator and let it sit for at least 8 hours, but no more than 3 days.
3. Place your grill pan over medium-high heat. Brush the ridges with vegetable oil.
Once the pan is heated, place the salmon skin side up. Cook for 3 minutes. Turn
the fish to cook for 3 minutes on the other side. At this point the fish should be
medium-rare. But if you prefer the fish cooked more thoroughly, turn the fish flesh
side down and place the fish at a different angle. Cook for 2 minutes on each
side.
4. Place the leftover marinade in a saucepan over medium-high heat and bring to a
Printed from https://recipe.bluelayer.org/recipe/69379/tuna-fish-sticks-with-sesame-soy-sauce