Korean raw soy-marinated Tuna
Pane-Bistecca
Korean raw soy-marinated tuna (생콩 참치) makes a great appetizer or appetizer bite. Koreans love raw seafood and fish marinated in soy sauce.
For this, you’ll need sashimi- or sushi-grade tuna—so it has to be very fresh! The fish is then marinated overnight in a mixture of soy sauce and lemon juice, allowing it to change color and absorb the flavor.
I served them in Chinese spoons as appetizers with drinks. We really enjoyed them!
For this, you’ll need sashimi- or sushi-grade tuna—so it has to be very fresh! The fish is then marinated overnight in a mixture of soy sauce and lemon juice, allowing it to change color and absorb the flavor.
I served them in Chinese spoons as appetizers with drinks. We really enjoyed them!
Ingredients
500 g fresh Tuna Fish
1 Onion
1 Lemon
1 red Chili
Sprouts
Lemon Zest
125 ml Soy Sauce
200 ml Water
4 tbsp Rice Wine Vinegar
2 tsp brown Sugar
Marinade
Instructions
1
Step 1
Bring the marinade ingredients to a boil and simmer for 3 minutes. Let cool completely.
2
Step 2
Cut the tuna into small pieces or slices and place in a container.
3
Step 3
Meanwhile, chop the onion and chili, and cut the lemon into pieces. Add these to the tuna.
4
Step 4
Pour the cooled marinade over the tuna and let it marinate in the refrigerator for at least 4 hours. You can also let it sit overnight.
5
Step 5
To serve, place a teaspoonful in Chinese spoons, top with a few sprouts and lemon zest or chopped chili. You can also add horseradish or wasabi if you like it really spicy.
Notes
More Tuna Fish Recipes
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Wirklich beeindruckend, wie einfach das alles geht 🚀 tatsächlich
Genau, so macht kochen Spass.
LG Wilma