Lemongrass tuna brochettes with oriental glaze
In a small saucepan, gently fry the NoMU Oriental Rub in a glug of oil. Add the remaining marinade ingredients and simmer until slightly thickened.
Allow to cool before marinating the tuna pieces for ½ hour.
Slice the end of the lemongrass skewers at a diagonal to create a sharp point to spear the tuna.
Over very hot coals sear the tuna quickly ensuring that the fish is cooked on all sides but still rare and succulent on the inside. Cooking time will vary according to the thickness of the fillet, but the tuna must be rare and moist in the centre.
Baste continually during cooking with more oriental glaze for maximum flavour.
Serve immediately with a slice of fresh lime.
Makes 10 skewers
Wine suggestions
Taste-bud zapping garlic, ginger, chilli, soy sauce and lime (zest and juice, no less!) conspire to baffle a partnering wine. Relative newcomer viognier is exotic enough to meet the demands, especially Bellingham's hedonistic '05 which has ample fruit, spice and oak to ensure that it doesn't come off second best.
Ingredients
- 5 sticks of fresh lemongrass,
- sliced in half lengthwise
- 500 g fresh tuna steaks,
- cut into 10 thick pieces
- oriental glaze
- 1 tbsp NoMU Oriental Rub
- 1 tsp sesame oil
- A glug of vegetable or peanut oil
- ½ cup Kikoman soy sauce
- 2 cloves garlic, finely chopped
- 4 cm ginger, peeled and grated
- 4 tbsp sweet Thai chilli sauce
- 1 tsp fish sauce
- 2 tbsp oyster sauce
- Juice and zest of 2 limes
