2-3
6 tablespoons
2 tablespoons
3 tablespoons
4-5
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swordfish
steaks, each weighing about 225 g
soy sauce
sake
mirin
fresh mint
leaves, chopped
vegetable
oil for frying
watercress
sprigs, to garnish
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Method :
Slice swordfish steaks in half
horizontally to make a thickness of 1 cm, then cut into 6 x 4 cm
pieces. In a bowl, mix soy sauce, sake,
mirin and mint. Add fish, mix well and leave to
marinate for 30-40 minutes, turning over occasionally. Heat a frying pan and spread a
little oil evenly over the base. Drain fish pieces, reserving
marinade, and fry a few pieces at a time over high heat until both
sides become dark brown. When all swordfish pieces are
cooked, return them to the frying pan. Pour over marinade, gently mix in
and remove from heat. Divide fish between 4 individual
plates or heap it in the centre of a serving plate. Garnish with sprigs of watercress
and serve at once.
Serves 4
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