Lacquered tuna steak with Thaisoi

Ingredients

4 tuna steaks weighing 150 g
2 heads of pak choi
10 g Bresc Garlic chopped
1 pointed pepper
300 g long-grain rice
prawn crackers
oil for frying
sambal (spicy Indonesian condiment)
30 g shallot, chopped
3 dl Indonesian soy sauce
25 g honey
40 g Bresc WOKginger
1 lime
30 g Bresc Lemongrass puree

Preparation method

Braise the shallots until almost transparent. Add the lemongrass and honey.Then add the Indonesian soy sauce and reduce. Puree the lacquer, strain if preferred and add the grated lime peel at the very end. Allow to cool. Marinate the tuna in a little lacquer. Cook the rice, rinse and allow to dry in its own steam. Stir-fry the vegetables in some oil and season with a little lacquer.
Cut the pak choi and the pointed pepper coarsely and grill the tuna. Stir-fry the vegetables with the chopped garlic and season.
Brush the tuna with the lacquer and serve with the vegetables, fried rice, some prawn crackers and sambal.