Green Tea Galangal Ahi Tuna

This is an exquisite dish; galangal seems to possess the flavor of a dozen spices in one, perfectly balanced. It can be adapted to other entrees, as well; I've made Mahi Mahi, shrimp, chicken (though you should sauté the chicken longer before adding the tea), and even alligator. If you don't eat meat of fish at all, you could certainly make this with tempeh and I suppose it should turn out nicely; though I haven't tried it to say. Or, perhaps chicken of the woods or hen of the wood mushrooms?

Here's what you'll need...

some good quality green tea
soy sauce or tamari
avacado oil
ahi tuna steaks
powdered galangal
garlic powder
a skillet & a stove

Make about 2 cups of strong green tea; stronger than you would if you were going to drink it. I usually use sencha, though you could use whatever you have around, providing it's good...

To this tea, add a tablespoon or so soy sauce or tamari. You can use more if you care to, but I suggest starting off with just a tablespoon, otherwise the salt in the soy sauce imbalances the flavor of the dish.

Pat the ahi dry and rub well with garlic and galangal powders. Heat the skillet just under high till the skillet is hot, then pour just enough oil in the skillet to glaze the surface. Throw in your tuna, and sear both sides well, hot and fast. You're trying to get a good sear without cooking the fish much.

Now pour 1 to 1 1/2 cups of the tea/soy sauce over the fish; enough so that the level of the tea is just under the upper surface of the tuna. Dust the fish and tea with garlic powder, and add the galangal powder more liberally. The spices with infuse into the tea as well as season the fish, and the flavor is divine.

Let the fish poach for a few minutes, then flip it, and apply another light dusting of galangal. Cook till done (usually just another few minutes... I always test to see...)

Remove the fish and let rest a bit, reducing the liquid in the skillet, then pour the tea/soy sauce/garlic/galangal through a strainer into a container you can pour or ladle this sauce over the swordfish to taste, along with some sesame seeds.

I usually serve this over basmati rice that's been cooked in a mild green tea as opposed to water, along with a stir fry of slivered carrots, burdock, jerusalem artichokes (a good wild stand in for water chestnuts), shiitakes, garlic and peapods... a damn good dinner, it is.

Enjoy!