Grilled Swordfish with Three Sauces
Ingredients:
4 2 1/2 cm. thick swordfish steaks, about 1/4 kilo each
salt
yellow Miso sauce (recipe follows)
pickled ginger sauce (recipe follows)
wasabi sauce (recipe follows)
Preparation:
Stir-fried eggplant, broccoli and mushrooms, at room temperature, as garnish
Sprinkle the swordfish steaks lightly with salt on both sides and grill on an oiled
grill rack over hot coals, turning once, until the flesh is firm and no longer
translucent (about 1 1/2 – 2 minutes per side).
Place the sauces in sturdy plastic bags.
Just before ready to serve the dish, snip a tip off the bag and squeeze patterns of
the individual sauces on 4 large serving plates.
Place the fish steaks on top, and serve with stir-fried eggplant, mush- rooms and
broccoli.
Yellow Miso Sauce
Note: This and the two sauces that follow can be prepared up to 24 hours in
advance if covered and refrigerated. Each of the sauces should be served at
room temperature.
2 tbsp. dark sesame oil
3 medium shallots, minced
4 cloves garlic, minced
1 1/2 tbsp. finely grated fresh ginger
1 cup chicken stock
2 tbsp. rice wine vinegar
1 medium yellow sweet pepper, cored, seeded and cut into 2 1/2 cm squares
1 1/2 tbsp. yellow Miso
2 tsp. fresh lime juice
salt as required
Heat a small heavy saucepan over a moderately high heat until hot.
Add the sesame oil, shallots, garlic and ginger.
Cook, stirring constantly, for 1 minute, but do not allow to brown.
Add the chicken stock, vinegar and yellow pepper and bring to a boil.
Reduce the heat to moderately low and simmer gently until the pepper is soft
(about 20 minutes).
131
Transfer the mixture to a blender and puree until smooth.
Add the Miso and lime juice and blend well.
Strain through a fine sieve into a small bowl and season to taste with salt.
Pickled Ginger Sauce
2 tbsp. dark sesame oil
3 medium shallots, minced
3 cloves garlic, minced
1 tbsp. freshly grated ginger
1 cup chicken stock
1 medium red sweet pepper, cored, seeded and cut into 2 1/2 cm squares
2 tbsp. pickled ginger, drained (with liquid reserved)
salt to taste
Follow the first step for making Miso sauce (above), and then transfer to a
blender.
Add the pickled ginger and puree until smooth.
Strain through a fine sieve into a small bowl; add salt and a few drops of the
reserved pickling liquid to taste.
Wasabi Sauce
1 tbsp. wasabi powder
2 tbsp. vegetable oil
3 medium shallots minced
3 garlic cloves, minced
2 hot chilli peppers, stemmed, seeded and minced
2 tbsp. rice wine vinegar
1 cup chicken stock
2 large green sweet peppers, cored, seeded and cut into 2 1/2 cm. squares
1 tbsp. chopped fresh coriander
salt to taste
After dissolving the wasabi powder in 1 tbsp. of water to form a paste set aside.
Using all of the other ingredients except the coriander and salt, follow the
procedure for making the above sauces.
After transferring to a blender, add the wasabi paste and coriander blend until
smooth and then add salt to taste.
If you would like to make a comment, please fill out the form below.
You must be logged in to post a comment.
