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This is a light and tasty cold dish
that is suitable for serving on a hot summer day.
Ingredients
- Sword fish steak (boned, skin
left) - 4 (about 600 grams/ 1-1/4 lbs
- Soy sauce - 15 ml/1 tablespoon
- Rice vinegar - 7.5 ml/1-1/2
tablespoons
- Bunch of spring onions
- Asparagus spears (trimmed) - 4
pieces
- Cooking oil - 30 ml/2
tablespoons
For the marinade
- Soy sauce - 45 ml/3
tablespoons
- Rice vinegar - 45 ml/3
tablespoons
- Sake or dry white wine - 30
ml/2 tablespoons
- Sugar - 15 ml/1 table spoon
- Instant dashi (stock) or water
- 15ml/1 tablespoon
- Sesame oil - 7.5 ml/1-1/2
teaspoons
Method
- Cut the swordfish steaks into
4 cm/1-1/2 inch pieces and place in a plate.
- Pour 1 tablespoon of soy sauce
and 1-1/2 tablespoons of rice vinegar over the fish and set for
5 minutes.
- Cut the spring onions and
asparagus into 1-1/2 inch and set aside.
- Dried the swordfish pieces
with paper towel, heat 1/2 of the oil and fry for 2 minutes
until both sides cooked and put back into marinade.
- Heat the remaining oil and
stir fry spring onions until lightly brown then spread on the
the fish.
- Fried asparagus with the
remaining oil for 4 minute and add on to the fish.
- Leave the fish and vegetable
in the marinade for 20 minutes, turning it occasionally.
- Serve the cold fish on a
shallow plate.
- Serves 4.
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