Yield: 4 Servings
|1 pounds||Aku or Ahi (Tuna)|
|½ cup||Worstershire sauce (brown)|
|½ cup||Shoyu (soy sauce)|
|¼ teaspoon||Wasabi powder|
Now this is a simple and delicious mainstay in my home. What you need is really *fresh* fish. To tell if it is fresh enough, sniff it and if it smells more than faintly fishy, its too old for this dish. Make blackened fish of it in that case.
What to do? Chop up that fish pretty and bite sized. Its also called Yellowfin or skipjack tuna. Keep it in an airtight container until just before serving, then add the sauce in dipping bowls to the side of the fish.
Goes perfectly with short or medium grain 'sticky rice' (regular rice made to not be fluffy, but stick together so easier eaten with chopsticks) and plain vegatibles such as green beans, Bok Choy cabbage, or sliced fresh cucumber pieces. Add a few rice crackers and all is set.
For dessert, consider slices of pear or fresh peach.
Nutritional notes: High in sodium due to the sauces, but low in fat and calories. Suitable for diabetics.
From the kitchen of: xxcarol
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 14, 98