Sweet and Sour Swordfish

This goes well with cooked rice.

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)
Serves 2 Prep: 10 min Cook: 10 min

Ingredients

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

1
Diagonally slice the leeks (white parts only) and cut the ginger and rehydrated shiitake mushrooms into fine strips.
2
Cut the swordfish into 1cm slices and season lightly with salt & pepper. Drizzle with some sake and keep aside.
3
Pat dry the swordfish and dredge with potato starch before shallow frying on high heat. Remove to a plate.
4
Add the ginger to the same pan then the leeks and mushrooms. Season with salt & pepper and fry until softened.
5
Return the swordfish to the pan and add the seasoning ingredients. It's ready when the sauce thickens. Serve with hot cooked rice.

Tips & Note

●Don't waste the green part of the leeks, use for other dishes.

Sweet and Sour Swordfish

This goes well with cooked rice.

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)

Serves 2

Prep: 10 min

Cook: 10 min

Ingredients

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

Sweet and Sour Swordfish

Recipe ID :772 Posted on 10 JUN 2015

Serves 2

Prep 10min
Cook 10min
views 4,328
printed 181

saved 1

This goes well with cooked rice.

Share

Ingredients

Print Ingredients Email Ingredients
1
as required
a little
a little
as required
2
1 thumb
2
2 tbsp
2 tbsp
1.5 tbsp
2 tsp
3 tbsp

Method

Prep
10min
Cook
10min
1
Diagonally slice the leeks (white parts only) and cut the ginger and rehydrated shiitake mushrooms into fine strips.
2
Cut the swordfish into 1cm slices and season lightly with salt & pepper. Drizzle with some sake and keep aside.
3
Pat dry the swordfish and dredge with potato starch before shallow frying on high heat. Remove to a plate.
4
Add the ginger to the same pan then the leeks and mushrooms. Season with salt & pepper and fry until softened.
5
Return the swordfish to the pan and add the seasoning ingredients. It's ready when the sauce thickens. Serve with hot cooked rice.

Tips & Note

●Don't waste the green part of the leeks, use for other dishes.

PRO
Nagomi Kitchen
I’ve got 73 recipes!

NAGOMI KITCHEN
Step into my kitchen!
Looks so pretty and tastes so good!
Radishes, Firm tofu, Lemon juice, Sea salt or soy sauce, Cress
PRO
A Hokkaido speciality, it's so delicious with cooked rice or in a sandwich. A real treat!
Lamb leg steak , Sauce:, Light soy sauce, Sake, Honey, Garlic , Ginger, Onion, Apple, Sesame oil, Vegetable pack for stir fry, Coriander or spring onions
PRO
A quick and speedy kebab you can make at home!
Minced lamb, Seasonings:, Salt, Cumin powder, Garam masala, Onion (finely chopped), Grated ginger , Grated garlic, Coriander (roughly chopped), Your favourite lettuce, Salsa:, Red onion (roughly chopped), Tinned sweetcorn, Tomato (diced), Lemon juice, Cucumber (finely diced), Coriander, Salt & pepper
PRO
I adapted the famous Okinawa sweet (Sata Andagi) to make this recipe.
Doughnuts:, Plain flour, Baking powder, Eggs (medium), Golden caster sugar, Rice bran oil, Boiled sweetcorn, Linseeds (if you like), Rice bran oil for frying
PRO
A lovely summer sweet to cool you down.
Azuki bean preserve, Glutinous rice flour, Silky tofu, Sugar, Water, Agar powder, Matcha, Golden caster sugar, Syrup:, Dark brown sugar, Hot water
PRO
You can get sprats in the supermarket in the autumn and winter. The bones are edible as they're such small fish.
Sprats, Turnip or mooli, Your favourite mushrooms, Rice flour with salt, Oil for frying, Spring onions or chives, A, Dashi broth, Light brown sugar, Soy sauce, Sake
PRO

Similar Recipe

A mix of French and Chinese cooking but they work really well together!
Cod fillets, Yellow pepper, Green pepper, Onion, Tomato (medium), Garlic puree, Vinegar, Tomato ketchup, Soy sauce, Mirin, Chicken stock cube, Sugar, Water, Potato starch in a bit of water
Tobuchan
HOME
A good chance to clear out the fridge.
Smoked pork belly, Frozen prawns, Onion, Green pepper, Carrot, Celery, Spinach, Salt & pepper, Chicken stock, White wine, Soy sauce, Mirin, Chinese chilli bean sauce, Shrimp paste, Potato starch in water, Eggs, Yaki soba noodles
KitchenCIB
HOME
A typical recipe using clams usually, but just as delicious with mussels.
Mussels, Sunflower oil, Ginger, Garlic, Spring onions, Sake, Soy sauce
You can add cooked rice or noodles to make this even more delicious!
Cod fillets, Chinese leaves bunch, Chinese chives bunch (nira), Spring onions, Tofu, Soup:, Onion, Garlic, Ginger, Minced pork, Chinese chilli bean sauce, Tahini or sesame paste, Miso, Soy sauce, Chicken stock, Vegetable oil, Salt & pepper
yhiranuma
PRO
I was taught this recipe by a professional chef - give it a go!
Tinned crabmeat, Spring onions, Mushrooms (medium), Salt & pepper, Chicken stock granules, Eggs, Vegetable oil, Chicken stock, Soy sauce, Oyster sauce, Sugar, Potato starch in water
KitchenCIB
HOME
I made this when I wanted to use up bits and pieces of vegetables and meat in my fridge. You could also put this onto rice instead of noodles.
Soft noodles for two, Sesame oil, Meat or fish, whichever you like, Leftover vegetables, Water, Soy sauce, sake, mirin, Oyster sauce, chicken stock, Chopped or grated ginger, Potato starch (corn starch)

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME