Panko Crusted Ahi Tuna with Coconut-Cilantro Rice
Source:Visual Editor:Alex Read:
Panko Crusted Ahi Tuna with Coconut-Cilantro Rice
Preparation Time: 30 minutes or less Cooking Time: 30 minutes - 1 hour Serves: 2
Category: Dinner Sub-Category: Seafood Cuisine: Japanese
Ingredients:
Panko and Wasabi Crusted Seared Ahi Tuna with Coconut-Cilantro Rice and Soy Reduction
This is easier than the name implies, and turns out with crunchy, slightly spicy buttery tuna, on a bed of fresh tasting coconut-infused rice and a thick, salty, slightly sweet soy sauce.
You will need about 3/4 lb of sashimi grade ahi cut about 1.25 inches thick
panko bread crumbs
powdered wasabi
jasmine rice
coconut milk
fresh cilantro
black sesame seeds
light and dark soy sauce
garlic
fresh ginger
honey
Step 1:
Pound about 1 cup of panko bread crumbs in a mortar and pestle into a coarse powder. Mix with about 1.5 TB of wasabi powder, and set aside.
Rinse 1.5 cups of rice until water is clear. Add 1 can of coconut milk, a pinch of salt, and add enough water to make up 2.75 cups of liquid. Stir well. Bring to boil over high heat in a medium saucepan, then reduce heat to very low and cook for 20-25 minutes, or until rice is tender and liquid is absorbed. When done, fluff with a fork and this can stay covered until you are ready to serve for up to half an hour.
