Using up the last piece of frozen tuna
belly from the freezer, being a cold winter day, thought of cooking it lightly
on hot rice should be a good idea. The fragrance from kaffir lime leaves oozes
out continuously in every mouthful.
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| Tuna belly with kaffir lime rice |
1. Cut tuna belly into cubes, season with
soy sauce, rice wine, pinch of brown sugar and finely cut kaffir lime leaves.
2. Wash rice and place in baking dish, add
1.5 its volume of boiling water, stir and cover with lid. Bake at 180˚C until
cooked, around 40 minutes.
3. Place tuna belly on top of rice, cover
with lid and rest in warm oven for another 10 minutes.
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