A recipe I tried in a Bangkok hotel a few months ago. Amazing. The fresh and raw ratatouille, is a pefect and balanced side for the seared tuna.

Lemongrass is easily found in international foodstores. Other ingredients easily found almost everywhere.

Serves 4

Ready in 45 minutes

400 grams tunafish ‘tail’

200 grams red and yello sweet small peppers

1 or 2 hot chili peppers

1 tbs grated ginger root

1 tbs chopped fresh cilantro

1 garlic cloved finely chopped

salt and pepper

sesame oil

1 tbs fish sauce (if available)

juice of 1 lime

1 lemongrass stalk finely sliced

2 tbs vegetable oil

Chop finely (using hand, and a mortar later – or a mixer) the following ingredients: bell peppers, chilli peppers, ginger, cilantro (retain 1 tsp for finishing later), garlic. Season with salt, pepper, fish sauce, 2 tbs sesame oil and lime. Set aside for 30 minutes.

Meanwhile heat 2 tbs of vegetable oil in a pan. Season with salt the tuna fish and put it into the pan. Sear it for 12/14 minutes, turning it frequently.

Put on blotting paper and set aside while you prepare the plate.

Put the ratatouille lightly drained onto the plate. Slice the tuna fish and put 2 slices per serving on top of the ratatouille. Season with salt and pepper, 1 tbs sesame oil and finish with the lemongrass and the cilantro. Serve.

Chicken Satay

500 gr chicken breast sliced

200 gr peanut butter

70 ml soy sauce

half tsp chilli powder

water as needed

To finish Lime fresh juice

If you like:

Garlic powder in the marinade

Mix well all ingredients and add as much water is needed to have a smooth sauce.

Slice each chicken slice into thinner slices 2cm wide.

Add the chicken to the sauce. Mix well. Put in fridge for 2/3 hours.

Put each slice of marinated chicken into a skewer (as shown in picture give it  a sort of wave shape).

Cook on a hot griddle for 8/10 minutes.

Chicken Satay is best served hot. Before serving squeeze a couple of lime drops on top.