Asian Marinated Ahi with Gochujang Grilled Peaches
I really enjoyed this Asian marinade I threw together last weekend. I say “Asian” because I mixed oyster sauce (traditionally made in China) with fish sauce (common in all of SE Asia) and Korean Gochujang, which is a thick, sweet, savory and spicy chili sauce. All the sauces were then mixed with Japanese Togarashi 7-spice powder. Together, the marinade was salty, spicy, sweet and peppery – absolutely amazing! The remaining Gojuchang is brushed on the peach halves just as they finished grilling. This furthered the natural peach sugars caramelizing. I served this with a side of grill-roasted veggies, but rice would make a nice accompaniment too. (Serves 4)
Asian Marinated Ahi with Gojuchang Grilled Peaches
2 tbsp. soy sauce
1 tbsp. oyster sauce
1 tbsp. Gochujang paste
2 tsp. fish sauce
½ tsp. sesame oil
½ tsp. Togarashi powder
2 cloves garlic, minced
1 lb. ahi tuna steak
2 peaches, halved + pits removed
1 tsp. Gochujang paste
In a medium bowl, mix first seven ingredients (through garlic). Add ahi tuna steak and turn in marinade until well coated. Cover and refrigerate for 2-24 hours.
Heat grill to high heat. Remove tuna from marinade, shaking off excess marinade, and place on grill. Grill until cooked to medium rare, about 2-4 minutes per side.
While tuna cooks, place peaches cut side down on grill. Grill until they begin to soften, about two minutes. Turn peaches over onto round side. Brush flat side with the Gojuchang paste. Let cook 30-60 seconds longer until paste bubbles.
Remove tuna and cut into four servings. Please one peach half on each plate. Sprinkle with cilantro (optional).