msc_ecolabel

Grilled tuna with Balinese sambal

Prep time 45 mins
Cooking Time 30 mins
Serves 2
Bart van Olphen holding up a large crab

Recipe By

Bart van Olphen Bart van Olphen is a Dutch chef and founder of Fish Tales

Albacore tuna
  • 150 g rice
  • 10 g fermented shrimp paste (trassi)
  • 1 stalk lemongrass, thinly sliced
  • 1 red chilli pepper, thinly sliced
  • 1 shallot, in thin rings
  • 3 lime leaves, cut into thin strips
  • ½ lime, juice and zest
  • 1 tbsp coconut or sunflower oil
  • 1 clove garlic, minced
  • ½ carrot, diced
  • ½ leek, in thin rings
  • 1 tbsp salty soya sauce
  • 1 tbsp ketjap manis (sweet Indonesian soya sauce)
  • 2 MSC certified albacore tuna fillets of 150-180 grams
  • Oil for frying
  • Salt
  1. Prepare the rice in salted water according to the instructions on the packaging. Let the rice steam dry and allow to cool.
  2. Fry the shrimp paste 1-2 minutes in a dry pan over high heat. Remove the paste from the pan and allow to cool slightly.
  3. In a bowl, combine the lemongrass, chilli pepper, shallot and shrimp paste using your hands. Use a plastic glove if desired. Now mix in the coconut or sunflower oil, lime juice and a pinch of salt. Set the sambal aside.
  4. In a frying pan, heat a tablespoon of oil over medium heat. Fry the garlic, carrot and leek 2-3 minutes until softened. Now add the rice and fry 3-4 minutes more, stirring vigorously. Halfway through, add the salty and sweet soya sauces, mixing well. Remove the fried rice from the heat and set aside.
  5. Place a grill pan over medium heat. Coat both sides of the tuna in oil and season with a pinch of salt. Grill or fry both sides 2-3 minutes without moving. Flip halfway through. Remove the tuna from the pan.
  6. Distribute the rice between the plates and top with the tuna. Spoon sambal over tuna and garnish with lime zest.
Photo credit: David Loftus

Ingredients

Method

  • 150 g rice
  • 10 g fermented shrimp paste (trassi)
  • 1 stalk lemongrass, thinly sliced
  • 1 red chilli pepper, thinly sliced
  • 1 shallot, in thin rings
  • 3 lime leaves, cut into thin strips
  • ½ lime, juice and zest
  • 1 tbsp coconut or sunflower oil
  • 1 clove garlic, minced
  • ½ carrot, diced
  • ½ leek, in thin rings
  • 1 tbsp salty soya sauce
  • 1 tbsp ketjap manis (sweet Indonesian soya sauce)
  • 2 MSC certified albacore tuna fillets of 150-180 grams
  • Oil for frying
  • Salt
  1. Prepare the rice in salted water according to the instructions on the packaging. Let the rice steam dry and allow to cool.
  2. Fry the shrimp paste 1-2 minutes in a dry pan over high heat. Remove the paste from the pan and allow to cool slightly.
  3. In a bowl, combine the lemongrass, chilli pepper, shallot and shrimp paste using your hands. Use a plastic glove if desired. Now mix in the coconut or sunflower oil, lime juice and a pinch of salt. Set the sambal aside.
  4. In a frying pan, heat a tablespoon of oil over medium heat. Fry the garlic, carrot and leek 2-3 minutes until softened. Now add the rice and fry 3-4 minutes more, stirring vigorously. Halfway through, add the salty and sweet soya sauces, mixing well. Remove the fried rice from the heat and set aside.
  5. Place a grill pan over medium heat. Coat both sides of the tuna in oil and season with a pinch of salt. Grill or fry both sides 2-3 minutes without moving. Flip halfway through. Remove the tuna from the pan.
  6. Distribute the rice between the plates and top with the tuna. Spoon sambal over tuna and garnish with lime zest.
Photo credit: David Loftus
  • '{{item.Image.Title}}', {{item.Image.Artist}}, {{item.Image.Description}}