I think you can get goma shio at an asian market, but my MIL made some for me that I'm still using... it's just ground sesame seeds (toasted - this is the "goma") and salt (the "shio"). Deeelish.
They're very easy to make, I like to use one I found on UTube but have modified somewhat:
Coat fish in a 50/50 blend of olive oil and teriyaki sauce, then coat with sea salt, ground pepper, and lot's of red pepper flakes. Grill 5-7 minutes each side depending on thickness of the tuna steak. Serve with a nice cool peach salsa and rice because the fish is flavorful and fiery hot. There is a sea salt pre-treatment the Thais use, I've tried it with mixed results.
This was not a green meal, that fish came all the way from Viet Nam via Costco. I felt guilty but satiated, perhaps even gluttonous (just love that word).
Thank you, sounds like a great asparagus recipe. Our yard is producing more and more of it each year thanks to BJ's efforts, not me of course.
3 comments:
I love tuna steaks - but have never made them myself! Will have to try that soon.
Do you steam your asparagus? Although it's not as healthy, I've discovered a new and wonderful way to prepare asparagus. I sauté in olive oil and then at the last minute in the pan, sprinkle on some "gomashio."
I think you can get goma shio at an asian market, but my MIL made some for me that I'm still using... it's just ground sesame seeds (toasted - this is the "goma") and salt (the "shio"). Deeelish.
They're very easy to make, I like to use one I found on UTube but have modified somewhat:
Coat fish in a 50/50 blend of olive oil and teriyaki sauce, then coat with sea salt, ground pepper, and lot's of red pepper flakes. Grill 5-7 minutes each side depending on thickness of the tuna steak. Serve with a nice cool peach salsa and rice because the fish is flavorful and fiery hot. There is a sea salt pre-treatment the Thais use, I've tried it with mixed results.
This was not a green meal, that fish came all the way from Viet Nam via Costco. I felt guilty but satiated, perhaps even gluttonous (just love that word).
Thank you, sounds like a great asparagus recipe. Our yard is producing more and more of it each year thanks to BJ's efforts, not me of course.
I can't wait to give it a try. Thanks for the recipe.
I envy your asparagus patch. I don't have a very good place to put one, or I'd have the world's largest patch. I just love it.
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