Swordfish Marinated in Sweet and Sour Sauce (Kajiki no nanbanzuke)
Photographed by TAKAHIRO IMASHIMIZU
Calorie count is per serving
Does not include time needed to marinate and cool the swordfish.
Ingredients (Serves 2)
- 2 fillets swordfish (200 g)
- 1/2 onion (100 g)
- 1/2 each green and red paprika
- 1 piece ginger (shredded) (15 g)
- 200 ml dashi
- 100 ml rice vinegar
- 2 1/2 tbsp sugar
- 2 1/2 tbsp soy sauce
- 1/4 tsp salt
- 1/2 dried red chili
- 1 sprig fresh basil
- Vegetable oil
Cut the swordfish into 1 cm sogigiri pieces, dredge in flour and pat off excess flour.
Cut the onion into thin slices. Remove the stems and seeds from the paprika and cut lengthwise into 7 to 8 mm strips.
Mix the marinade ingredients.
Warm 1 teaspoon of vegetable in a pot placed over medium heat and stir-fry the onions, paprika and ginger for 2 to 3 minutes. When soft, add the marinade, chili and lightly simmer. Transfer to a heat-resistant bowl.
Pour vegetable oil into a frying pan to a height of 1 cm, place over medium heat and warm to 165°C. Fry the swordfish for about 3 to 4 minutes until crisp and golden.
Test the temperature by placing one slice of fish in the oil. If tiny bubbles rise from the surface of the fish, the temperature is about 165°C. Frying the fish in a small amount of oil that barely covers the fish helps to eliminate a fishy smell and excess moisture.
Place the fish on a paper towel to remove the excess oil and marinate while hot. To let the flavor seep in, occasionally turn the fish over until it cools.
Plate and garnish with shredded basil.