from Chef Angus An of Maenam – Vancouver, Canada
Dressing: (Yield makes 800 millilitres):
30 grams galangal, sliced
60 grams coriander roots and stems, sliced
Zest of 1 kaffir lime
Juice of 1 kaffir lime
Pinch salt
200 grams white sugar
200 grams lime juice
200 grams fish sauce
Sour Mango Salad:
45 grams sour green mango, cut julienne
2 tablespoons roasted cashews (or cashews fried in pork fat)
1 tablespoon finely sliced shallots
10 grams sliced long-leaf coriander
Small handful of picked mint leaves
2 tablespoons finely sliced lemongrass
1 tablespoon finely sliced kaffir lime leaves
Grilled Tuna:
200 grams albacore tuna, cleaned
Fish sauce
White pepper
To Assemble and Serve:
1 ounce tempered coconut cream
For the Dressing:
Use a mortar and pestle to pound the galangal, coriander, kaffir lime zest, kaffir lime juice, and salt into a paste. Combine the paste with the sugar and stir in the additional lime juice and fish sauce. The resulting Dressing should taste equally sweet, sour, and spicy.
For the Sour Mango Salad:
Combine the mango with the cashews, shallots, coriander, mint, lemongrass, and lime leaves. Reserve.
For the Grilled Tuna:
Marinate the tuna with the fish sauce and some white pepper for 5 minutes before grilling. Grill the tuna to medium rare and rest.
To Assemble and Serve:
To avoid clotting, combine the tempered coconut cream with the Dressing just before serving. Toss the Sour Mango Salad with the Dressing and serve atop the sliced Grilled Tuna.