Sweet and Sour Swordfish

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Swordfish fillet		1
Salt & pepper		as required
Sake		a little
Potato starch		a little
Oil		as required
Leeks		2
Ginger		1 thumb
Dried shiitake mushrooms		2
Seasonings:
Light soy sauce		2 tbsp
Rice vinegar		2 tbsp
Sugar		1.5 tbsp
Potato starch		2 tsp
Water		3 tbsp

Method

Prep

10min

Cook

10min

Diagonally slice the leeks (white parts only) and cut the ginger and rehydrated shiitake mushrooms into fine strips.

Cut the swordfish into 1cm slices and season lightly with salt & pepper. Drizzle with some sake and keep aside.

Pat dry the swordfish and dredge with potato starch before shallow frying on high heat. Remove to a plate.

Add the ginger to the same pan then the leeks and mushrooms. Season with salt & pepper and fry until softened.

Return the swordfish to the pan and add the seasoning ingredients. It's ready when the sauce thickens. Serve with hot cooked rice.

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