- serves 4 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 1 tbsp olive oil
- ½ brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp vegetable stock powder
- 3 cm piece ginger, peeled and chopped
- 3 cm piece galangal, peeled and chopped
- ½ lemongrass stalk, bruised and cut into 5 cm lengths
- 1 tsp turmeric powder
- 750 ml (3 cups) boiling water
- 1 lemon, juiced
- 500 g tuna steaks, cut into bite-size pieces
- salt and pepper, to taste
- 3 truss tomatoes, chopped
- ½ cup basil leaves, torn
- 1 long red chilli, thinly sliced (optional)
Instructions
- Heat the oil in a large heavy based frying pan. Add the onion and garlic and cook until softened.
- Add the stock powder, ginger, galangal, lemongrass and turmeric and stir until fragrant. Add the boiling water, stir to combine well, then add lemon juice to taste.
- Add the fish, season to taste, cover and simmer gently for 5 minutes.
- Remove from the heat and immediately stir in the tomato. Ladle into bowls and serve scattered with basil and chilli, if using.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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