serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Celebration Food
Watch The Full Episode Here
G
Watch The Full Episode Here
G
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.
Want more from The Cook Up?
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.
Stream free On Demand
Celebration Food
