Seared Tuna Bowl with Pickled vegetables Wasabi Mayonaise

By Chef Simon Braz

For 2 People
40 Mins
Allergens: Egg, Fish, Mustard, Sesame

Utensils & Essentials

Oven-proof casserole dish

Ingredients

Unfortunately Chefs For Foodies isn't currently suitable for anyone with severe allergies. Each recipe highlights ingredients that may typically cause an allergic reaction.
Egg, Fish, Mustard, Sesame

  • 1 tbsp vegetable oil and 20 gm butter
  • 2 no seabass fillets (3-400gm each)
  • Pinch turmeric powder
  • Ginger garlic paste
  • Salt
  • 50 ml vegetable oil
  • 4 garlic cloves, fine chopped
  • 20g finely Julienne fresh ginger
  • 4 green chillies, deseeded and finely chopped
  • 10 fresh curry leaves, finely sliced
  • 150 gm onion, finely sliced
  • 1/2 tsp ground turmeric
  • 1 tsp mustard seed
  • 400ml coconut milk
  • 4 no cherry tomatoes (cut in to two)

How to make

Fish Moilee
To make the sauce, heat oil in a pan, add the Mustard seed, garlic, ginger, chillies and curry leaves, then stir until the curry leaves begin to crackle.
Lemon Chicken with Rosemary New Potatoes
Add the onion and cook over a medium heat for about 5 minutes until translucent. Add the ground turmeric and salt then stir for 1 minute.Add the coconut milk, bring to the boil and cook over medium heat for about 6-7 min till the time you get desire consistency now add cherry tomatoes turn off the heat.
Lemon Chicken with Rosemary New Potatoes
Take another non stick pan add oil once your pan is hot enough place the marinated fillet and turn down the heat to medium. Keep an eye on the fish fillets edges when it’s start cooking you will see light golden color on the edges. Carefully flip the fillet with spoon and add knob of butter and basting with spoon.
 Once your fish cooked serve along with sauce and plain rice.
Serve and enjoy!