One of the easiest, and most delicious sauces for fish, tofu, rice or vegetables is a simple honey-soy sauce. The basics are honey and soy, but you can add whatever you want to it to give it extra flavour, like toasted sesame oil, minced garlic and/or ginger, chilli… I kept things simple last night with about a teaspoon and a half of sesame oil, about two tablespoons of honey and maybe slightly less than two tablespoons of soy. I don’t measure (if you hadn’t noticed), and judge it by tasting and whatever mood i’m in – if I’m in a salty mood, I add more soy. If I’m in a sweet mood, I use more honey. I whisk it with a fork and then adjust as needed. Add the sauce to the vegetables and/or fish right at the last moment of cooking so that you don’t burn the sauce. Soy sauce doesn’t like a lot of heat.
Last night I had a lot of vegetables in the house (yay!) so I made a huge vegetable stir-fry. I started by cooking the kale with just a bit of olive oil and garlic, because the kale will cook down and reduce in size, leaving more room for everything else. After a couple of minutes of cooking the kale, I added the capsicum, snap peas and green beans and cooked until just cooked through, because I love them crispy. I added the sauce and cooked for a further minute.
For the tuna, I heated a tiny bit of olive oil in a pan, then added the tuna. I drizzled the tuna with lemon juice, sprinkled with a bit of salt, and sprinkled some black sesame seeds on top. When cooked just about half way through, I flipped it and repeated the seasoning on the other side. I cooked the second side for only a minute or so because I like tuna to be very pink in the middle.
I served everything with some brown basmati rice. I took some extra sauce from the vegetables and spooned it over the fish and rice once it was served.