“Indonesian Seafood Feast: Grilled Tuna Steak with Coconut Rice, Chili Lime Sambal & Crispy Sweet Potato Fries
Discover an Indonesian seafood feast recipe with tender grilled tuna steak, fluffy coconut rice, chili lime sambal, and crispy sweet potato fries, perfect for a standard diet and suitable for intermediate cooks.
Allergens
Fish, Soy (in sambal)
Ingredients
- Fresh tuna steak (200g)
- Jasmine rice (1 cup)
- Coconut milk (1 can)
- Sweet potatoes (2 large)
- Cornstarch (1 tbsp)
- Egg white (1)
- Canola oil (for frying)
- Chili lime sambal (store
- bought or homemade)
Instructions
- Prepare the coconut rice by combining jasmine rice and coconut milk in a saucepan, bring to a boil, reduce heat to low, cover, and cook for 20 minutes or until tender and fluffy. Set aside.
- Whisk together cornstarch and egg white in a shallow dish.
- Slice sweet potatoes into thin fries, then toss them in the cornstarch mixture, shaking off excess.
- Heat canola oil to 350°F (175°C) in a deep frying pan, carefully add sweet potato fries, and cook until golden brown and crispy, about 4 5 minutes. Remove from oil and drain on paper towels. Season with salt.
- Preheat a grill or grill pan to medium high heat. Season tuna steak with salt and pepper, then brush lightly with canola oil. Grill tuna for 4 5 minutes per side or until desired doneness is reached. Let rest for 5 minutes before slicing.
- Assemble the dish by placing a generous scoop of coconut rice on each plate, topping it with grilled tuna steak slices, and drizzling with chili lime sambal. Serve sweet potato fries alongside.
Chef’s Insight
The balance of flavors and textures in this dish is essential; ensure each element is cooked to perfection for an unforgettable dining experience.
Notes
Adjust the spiciness of the chili lime sambal to suit personal preference.