Recipe by The Flying Chef
I have listed both tuna and swordfish steaks as both fish go really well with this Thai dressing. This is a super easy and quick recipe to prepare.
Top Review by Luv my Dog
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!!!
- 4 tuna steaks (swordfish steaks can be huge so you may want to buy 2 and cut in half if they are of a generous size) or 4 swordfish steaks (swordfish steaks can be huge so you may want to buy 2 and cut in half if they are of a generous size)
- 1⁄2 cup sweet chili sauce
- 1⁄3 cup lime juice
- 1 tablespoon fish sauce
- 2 teaspoons lemongrass, finely chopped
- 1⁄3 cup of fresh mint, finely chopped
- 2 tablespoons fresh coriander, finely chopped
- 1 teaspoon fresh ginger, grated
Directions See How It's Made
- Heat an oiled pan, add fish and cook 3-4 minutes a side, or until cooked as desired. Tuna steaks are better pink in the middle and not overcooked, as they tend to become dry and quite tough.
- Combine all the other ingredients in a jar and shake until mixed.
- Note. you can adjust sweet chili and lime juice amounts e.g. more or less of each depending on your taste.
- To serve place fish on plate drizzle with sauce and serve with salad greens on the side.