Swordfish in Vinaigrette
Swordfish is diced, sautéed and marinated in a flavoursome sauce. This dish goes well with rice and the flavour is so good that you will probably ask for another bowl of rice.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 swordfish fillets (, 200-250g (0.4-0.6lb) each)
- A pinch of salt
- 1 tsp soy sauce
- 1 tsp sake
- 2 tbsp flour
- 2 tbsp vegetable oil
- 3 shallots (scallions) (finely chopped)
- 1 tsp grated garlic
- 2 tsp grated ginger
- 2 tbsp soy sauce
- 3 tbsp rice wine vinegar ((Note 1))
Instructions
- 1
Remove skin from swordfish if intact. Cut the fish into bite size pieces, about 2-3cm (1") cubes and put them in a bowl or a zip lock bag.
- 2
Add salt, sake and soy sauce from the Fish ingredients to the bowl/bag and mix with the fish. Leave for about 15 minutes.
- 3
Meanwhile, mix the Sauce ingredients in a wide bowl or deep plate so that the fish pieces can be distributed without piling up.
- 4
Discard any excess liquid collected at the bottom of the bowl/bag with the fish. Add the flour and coat the fish well.
- 5
Heat oil in a non-stick fry pan set over medium heat, and place the fish pieces in the pan. Cook for 1-2 minutes or until golden brown, then turn. Keep turning like this ensuring that all sides of the cube are cooked and golden brown.
- 6
Transfer the fish from the pan to the sauce bowl/plate and mix so the fish is coated with the sauce. Marinate for about 15 min.
- 7
Serve with rice.