Grilled Ahi Tuna
1/2-cup sesame oil
1/2-cup vegetable oil
1/2-cup soy sauce
1/2-cup rice wine (sweet mirin)
Chopped green onions
(Optional) 1 tbsp peeled, thinly sliced ginger
2 medium cloves
Coarsely chopped garlic
Juice of 2 limes
Marinade: Combine oils,
Soy sauce, wine, ginger,
Garlic onion and limejuice
Place in a covered container refrigerate at least 3 hrs to overnight.
Taste and adjust if necessary.
2oz sesame seeds
Ahi tuna fillets 6-8 oz each
Lime slices for garnish
Preheat oven to 300 degrees. Toast sesame seeds on cookie sheet for
Preheat grill or broiler for 20 minutes. Place tuna fillets in an 11x7x2"
pan Pour the marinade over the tuna, reserving 1/3 cup to spoon over
the finished fish. With a little vegetable oil on a clean cloth, wipe
the preheated grill from the back to the front. The grill will be the
right temperature if you can place your hand over the white ash coals,
about 1" from the grill and count "one-one-thousand".
Measure tuna at the thickest point and cook 8 minutes to the inch for
medium. Turn the fillets and brush on some of the marinade while the
fish is cooking. Serve on a warm platter with lime slices, top with
green onions if desired and add a dusting of sesame seeds and the reserved
marinade, heated if desired.
1 package Dried nori (laver seaweed)
2 - 3 eggs (beaten)
1 can Chicken stock
1/4 tsp Sugar
1 tsp Salt (or to taste)
1 dash White or black pepper
2 stalks Green onions (minced)
1 tsp Dark sesame oil
1 small can slice bamboo shoots
1 small can slice water chestnuts
1/2 lb Ground pork (optional)
2 Tbsp Corn starch and cold water to thicken
Boil 1 can of chicken stock, with 2 - 3 cans water. My preference is
to use either two chicken legs or 1 breast boiled in water and use the
stock for a base. Then shred the meat for added flavor. Ground pork
may be added but not necessary. Add the rest of the ingredients except
for the beaten eggs. Bring ingredients to a boil and drizzle the eggs
slowly to create an egg flowering effect. Then add the cornstarch with
cold water to thicken. Green onions and sesame oil should be added at
the end right before serving.
Soups are customarily served as a tradition at most Chinese banquets
or meals. Seaweed soup is a common favorite and is a good source of
Hawaiian Grilled Scallops with Ginger-Lime Sauce
Serves 4 - 6
1 ½ lb Scallops (10/20 count)
½ cup Olive oil
2 tsp. kosher salt
2 tsp. Pepper
1 cup Ginger-lime sauce
2 Tbsp. Fresh parsley – chopped
1 ea. Lime - sliced
Begin by soaking 8” bamboo skewers in water for 30 minutes. Rinse
scallops and thread on skewer so they lie flat. Pat dry and brush with
olive oil; season with salt and pepper. Place scallops on a greased
hot grill. Cook turning once until scallops are done (about 4 -7 minutes).
Transfer to a serving dish and top with Ginger-lime sauce. Garnish with
chopped parsley and lime slices.
Yields 1 cup
½ cup Clam juice
½ cup White wine
2 Tbsp. Fresh limejuice – from one lime
2 Tbsp. Shallots – minced
1 tsp. Ginger – peeled and minced
¼ tsp. Lime zest – minced
½ cup Heavy whipping cream
4 Tbsp. Butter – unsalted, chilled
In a sauce pan over medium high heat add clam juice, white wine, limejuice,
shallots and ginger. Reduce liquid by half. Add lime zest, cream and
reduce to ¾ cup. Turn down to low and while stirring add the
butter one tablespoon at a time until butter is incorporated.
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