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
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.
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
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.