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 2,535
printed 160

saved 1

This goes well with cooked rice.

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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.

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