Jimbo’s Schezchwen Tuna Fillets
Posted on December 6th, 2007
Our wonderful chef Jimbo, uses freshly caught Tuna for this recipe. It makes a great summer offering.
- one part szechuan pepper corns
- one part black peppercorns
- half star anise
- one part sumac
- one part cumin
- one part sea salt
combine all these and roast or dry fry in hand until fragrant. Grind to powder by using a mortar and pestle or a blender.
- one part white sesame seeds
- one part black sesame seeds
- chopped parsley
- · one part kecap manis
- · one part light soy
- · one part sweet chilli
- · one part lime juice and zest
- · 1 dash of sesame oil
- · brown sugar to taste
- · 1 dash of fish sauce
- · add zest, and juice of lime, lemon, orange, etc and store.
Catch your tuna.
Roll fillet in seasoning mix, pressing firmly until evenly coated, quickly sear on all sides on a €˜smoking€™ hot plate, barbecue, or pan. Remove and cool on a tray until warm to touch. Wrap tightly in cling wrap and refrigerate overnight or until the flesh is firm. Unwrap and slice thinly with a sharp knife and arrange on a platter in a fan shape and served with your favourite dipping sauces
All ingredients are subject to personal taste and can be adjusted.