AMAZING! So quick and easy to make, I read someone's review and used RECIPE 206003 to make my own Chili Sauce. Had left over Thai Dressing, so I'm going to buy more Tuna (I used yellowfin or yellowtail) and we are going to have it again later this week. Thanks SO VERY MUCH for the OUTSTANDING recipe!!!
Yum! My fishmonger brings fresh fish every Tuesday and Thursday, he said the Tuna was Sashimi grade but I had to try this recipe, I wasn't disappointed! The sauce flavours were outstanding, I can't say I have tried that sauce in Thailand but they do use all the ingredients in different recipes. I might try the sauce with base or nile perch, because I really enjoyed it. Thank you so much The Flying Chef for your wonderful recipe.
This recipe really pleased our taste buds. Had along with my Asian Coleslaw and steamed broccoli for dinner and we both really enjoyed it. DS says we can have this again this week :) We just might do that but I might try salmon for something a little different. I am sure it will be just as amazing with the salmon! Thanks for sharing your recipe with us
I used swordfish to make this dish and it turned out wonderfully. I used Linda's Thai Sweet Chili Sauce for Dipping (Egg Rolls, Sushi) for the chili sauce as the flavor is amazing. I didn't have lemongrass, as I couldn't find any, so I used some fresh lemon juice in it's place, but otherwise followed the recipe. Worked out great and we both LOVED it! This is one meal we won't forget!
Great! I used tuna steaks and served it over a mix green salad with cucumbers and red peppers. For the chili sauces I use Mae Ploy, my absolute favorite. The sauce make the tuna steaks look very nice, since they normally look kind of grey after you cook them. Thank you Flying Chef