Despite the rain, the drive home tonight wasn’t too bad. However, the rain reminds me of my childhood days in Malaysia. After a light shower, we would go shrimping on the beach when the tide is low. Armed with flashlights we would go searching for them in the muddy water. Also, it reminds me that I have some seafood in the refrigerator. John likes tuna fish and I like shrimp—so why not have a seafood fiesta on a Tuesday night! I will serve this with a mint pumpkin sauce and watercress. Yummy!
Ingredients
8 ounces yellowfin tuna fish
12 tiger shrimp
2 teaspoons galangal powder
1 teaspoon olive oil
2 tablespoons soy sauce
2 tablespoons lemon juice (more if needed)
1 teaspoon garlic
1 teaspoon minced ginger
1 teaspoon cornstarch
salt and pepper to taste
1/2 cup freshly picked mint, chopped
1/4 cup chopped baked Kabocha squash, cut into chunks
1/2 cup organic chicken broth
1 clove garlic
1 tablespoon tamarind paste (optional)
2 tablespoons lemon juice (if not using tamarind)
1 teaspoon olive oil
salt and sugar to taste
Preparation
1. In a bowl, mix galangal, oil, soy sauce, lemon juice, garlic and ginger together. Set aside.
2. Shelled shrimp leaving tails. Make a shallow cut lengthwise down back of shrimp and devein (remove black thread). Rinse with water and drain. Wash tuna and drain.
3. Season tuna and shrimp for about an hour before cooking. Covered and refrigerate.
4. Grill and cook the shrimp till golden brown. Remove and keep warm.
5. In a heavy non-stick pan on high heat. When hot, sear sear tuna fish 2 minutes on each side for medium raw. Cook abit longer if you want it well-done.
6. Serve with rice, cooked greens and drizzled with mint pumpkin sauce and sprinkle with sesame seeds on top.
7. Mint Pumpkin Sauce: In a food processor, add mint, oil, kabocha and tamarind paste (or lemon juice) and blend till smooth.
8. Pour mixture into a saucepan, add chicken broth and cook over medium heat. When it comes to a boil, remove and season to taste. Add more chicken broth if mixture is too thick.
Credit: Foodista