I have said before that Thai food is some of my absolute favourite. I just love all the different flavours which you can get from one mouthful. They tend to base most dishes around the ‘5 flavour sensations’ of sweet, sour, salty, bitter and hot.
I don’t cook it all that often though, but the other day I brought a tuna steak home from work and decided to pep it up a bit with a thai marinade/crust to see what it would be like. It was delicious. So the next day, I tried out exactly the same marinade with a piece of lean steak to see if the flavours would carry across the same, I am happy to report that they did and here is the recipe for you all to try out!
Like I said this has worked out great on both Tuna and Steak, but I also think it would work with other meats as well!
1 tsp Soy Sauce
About a quarter of a red chilli (more or less depending on how spicy you like things!)
Flat leaved Parsley
Salt and Pepper
1 tsp ready chopped garlic
1 tsp ready chopped ginger
1 tsp olive oil
* Optional: Schwartz Thai 7 Spice seasoning*
* I also think 1 tsp Fish sauce would have made this better but I didn’t have any on the cupboard!*
Chop up your parsley and coriander and add to a bowl along with all the other ingredients. Give it a stir and then coat whatever meat/fish you are cooking with it. Really make sure every part is covered. Cover with clingfilm and leave until you are ready to cook.
I left mine for about 3-4 hours but I would probably say a minimum of 30minutes to allow the flavours to blend together and get to the meat.
When it comes to cooking, this will vary depending on what you have marinated. For the tuna, I seared on both sides for about a minute and then popped in the oven for 10 minutes until done. For the steak, cook for as long as you prefer, but try to only flip the once.
This would also be perfect for a BBQ as the weather is now beginning to look a little bit nicer!
Love Abi xxx