Tuna with Mushrooms & Ginger

Click to Enlarge	Tuna with Mushrooms & Ginger Thailand?
	Serves Effort: Sched: DoAhead:	2 main *** 3/4 hr Most		Here's an intensely flavorful fish recipe that wants no white wine, but a good deep flavored red. I've made this substantial dish with Skipjack Tuna (Bonita) but other varieties of fresh tuna will work as well.

14
4
2
1/2
2
2
2
2
a/r
a/r
1
1
2
5

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oz
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T

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Tuna, fresh
Shitake Mushrooms
Garlic
Ginger Root
Shallot
Cilantro
Red Chili (1)
Lime Juice
Rice flour
Oil to fry Fish
Oil
Fish Sauce
Soy Sauce
Coconut Milk

Prep

Cut TUNA into cubes about 1 inch on a side, keep chilled and well drained.
Stem fresh SHITAKES and slice big caps in half and then in 1/8 inch thick slices, smaller ones just in slices. Soak in cool water for about 20 minutes and squeeze to wring out excess water.
Crush and chop GARLIC small, slice GINGER thin crosswise and chop small. Slice SHALLOTS thin and chop small. Mix all.
Chop CILANTRO medium,slice CHILIS into very narrow strips and mix.
Squeeze LIME JUICE

Run

In a pan heat OIL for frying. Dust Tuna cubes very lightly with rice flour and fry until about cooked through. Remove Tuna from oil (including bits and pieces that broke off) and keep warm if using soon.
In a sauté pan or wok heat OIL over medium heat and fry Garlic mix stirring until aromatic and Garlic takes on a hint of color.
Stir in Mushrooms and fry for a couple of minutes, then add Fish Sauce mix, bring back to temperature, then mix in COCONUT MILK.
When pan is back to a simmer stir in Cilantro mix, then the Fish Cubes until warmed through, then turn off the heat and stir in the Lime Juice.
Serve with plenty of Jasmine rice, garnish with Cilantro Leaves if desired.

NOTES:

Chili: should be medium hot, Red Fresno or Holland Red will do fine. For more information see our Chili page.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
smf_tunashroom1 ! 060822