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Add a photoServings: 4
Ingredients
- 1/4 c. Soy sauce
- 1/4 c. Sugar
- 1/3 c. Saki or possibly dry sherry
- 3 slc Fresh ginger root or possibly
- 1/4 tsp Grnd ginger
- 1 lb Tuna fillets or possibly steaks, 3/4-1" thick Olive or possibly salad oil
- 1 x Papaya
- 2 tsp Crystallized ginger, finely minced
- 1 x Green bell pepper, julienned
Directions
- In a 2-qt saucepan, combine soy sauce, sugar, sake and fresh ginger slices. Bring to a boil, stirring till sugar is dissolved, then boil till reduced to 1/3 c.. Throw away ginger slices and keep sauce hot. Rinse fish
- (that has been cut into 4 equal portions), pat dry and brush lightly with oil. Place fish on grill about 6 inches above a solid bed of warm coals.
- Cook, turning once, just till browned on outside but still pale pink in center; cut to test (3-4 min). To serve, place each piece of fish on a plate. Arrange 3 papaya slices each piece of fish; then top each serving equally with soy-ginger sauce and candied ginger. Garnish with julienned bell peppers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 4 servings | |
| Calories 276 | |
| Calories from Fat 52 | 19% |
| Total Fat 5.75g | 7% |
| Saturated Fat 1.49g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 946mg | 39% |
| Potassium 519mg | 15% |
| Total Carbs 21.8g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 16.41g | 11% |
| Protein 28.19g | 45% |
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