This delicious, healthy recipe was demonstrated at the From Market to Table cooking demonstration by Chef DJ Zack from H&H Fresh Fish Company. Jeow som is a popular Laotian sweet and sour dipping sauce.
INGREDIENTS:
Tuna
8 oz. Bluefin tuna
1 teaspoon olive or sesame oil
salt to taste
Pickled Onions
Red onions, thinly sliced
Lime juice
Jeow Som Sauce
3 chilies (thai, birdseye, or serrano)
6 garlic cloves
1 tablespoon raw sugar
Juice of 3-4 limes
5-6 sprigs of cilantro
2 tablespoons fish sauce
Garnish/Plating
Microgreens
Scallions
Little gem lettuce or lettuce of choice (butter, romaine)
Tobiko
METHOD:
For Sauce:
In a mortar and pestle or small blender mix the chilies, garlic, sugar until smooth. Add the fish sauce, lime juice, cilantro and chopped cilantro stems.
For Onions:
Paper thin slice onions, coat with juice of 1 lime.
For Tuna:
Pat dry the tuna and dust with salt. In a small-medium size saucepan, warm oil on high until smoking point. Place tuna in and watch as the pink fillet turns more opaque – seared 1/8th of an inch (should only take about a minute.)
Flip tuna fillet and repeat – watch for cook lines enough to leave pink in the middle. Remove from heat, allow to cool a few minutes, slice across the grain.
Assembly:
Plate into individual lettuce boats with garnishings of choice. We like microgreens and scallions. Top with Jeow Som sauce and a pinch of tobiko.
SOURCE: Recipe courtesy of Chef DJ Zack, H&H Fresh Fish Company.
