Saturday, February 21, 2009

Seared Tuna with Hoisin Soy Sauce Glaze

Seared Tuna with Hoisin Soy Sauce Glaze 1

After making the Seared Salmon with White Wine, Miso, and Soy Sauce Glaze, I wanted something similar but different. Since hoisin sauce actually means seafood sauce in Chinese, it seemed a natural pairing. Plus, its thick consistency meant it would remain on the fish, saving me from having to let it marinate for a while before cooking.

Easy peasy. Quick and easy. To cook and to blog. :)




Seared Tuna with Hoisin Soy Sauce Glaze 2

Seared Tuna with Hoisin Soy Sauce Glaze

For 2 small fillets, you'll need:
2 tblsp white wine (I used moscato.)
1 tblsp soy sauce
1 tblsp hoisin sauce
1/2 tsp salt

Combine 2 tblsp white wine, 1 tblsp soy sauce, 1 tblsp hoisin sauce, and 1/2 tsp salt. If the mixture seems too thick, dilute with a tiny bit of water. Rub the paste on all sides of the tuna steak.

In pan on medium-high heat, drizzle a bit of olive oil. Pan-fry the tuna until the outside is seared and the inside is rare. This may take anywhere 3 to 5 minutes depending on the size of the fish fillet. Obviously, if you don't want it rare, then let it cook longer.

Serve with rice or green tea soba (Japanese buckwheat noodles) with almond butter.

Enjoy!

Other fish dishes you might like:
Ca Bong Lau Nuong voi Mo Hanh (Vietnamese Roasted Catfish with Scallion Oil)
Ca Hap Gung Hanh (Vietnamese Steamed Fish with Ginger and Scallions)
Ca Kho To (Vietnamese Braised Catfish in a Claypot)
Lemon Pepper Baked Salmon With Broccoli
Misoyaki Salmon
Seared Salmon with White Wine, Miso, and Soy Sauce Glaze

*****
1 year ago today, filet mignon pho and pan-fried pho noodles at Pho Thang Long - Westminster (Little Saigon).
2 years ago today, a very lengthy post about the history of Vietnamese Americans and Little Saigon.

6 comments:

  1. HI WC,
    You always have the most perfect pictures. Looks delicious but kind of scared to venture off into the fish world. I have not made one fish item yet. Sad Huh, but this might be the first, looks easy.

    ReplyDelete
  2. This looks quite nice! I've never tried hoisin sauce with seafood yet, but I have paired shao xing wine with seabass plenty of times :). Wine and fish cooked together seem to always match well.

    ReplyDelete
  3. David,
    Fear fish? You must conquer that fear with ca kho to!

    ETE,
    I use hsiao xing wine for marinades a lot too. Helps cute the fishiness or gameyness.

    Weezer Monkey,
    Thanks!

    ReplyDelete

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