Swordfish with Vegetables
by Editorial Staff
The tender swordfish meat is roasted for 30 seconds, then cooled and served with a light vegetable salad and citrus dressing.
Ingredients
- Fresh swordfish, skinless steak – 300 g
- Daikon radish – 75 g
- Carrots – 50 g
- Cucumber – 1 pc.
- Vegetable oil – 2 teaspoon.
- Watercress – 1 bunch
- Mustard leaves – 1 bunch
- Fried sesame seeds – 1 tbspFor refueling:
- Soy sauce – 7 tbsp
- Water – 7 tbsp
- Dashi powder (from Japanese cuisine) – 1 teaspoon
- Fried sesame oil – 30 g
- 0.5 lime juice
- Zest of 0.5 lime (cut into strips)
Directions
- Peel the daikon, cucumber, and carrots and cut into strips (julienne). Cut the fish steak into large slices across the fibers.
- Put the daikon and carrots in ice water for 5 minutes, then dry and place in the refrigerator.
- In a small bowl, combine all the dressing ingredients, cover, and refrigerate.
- Heat the sesame oil in a small skillet, add the fish slices, fry for about 15 seconds on each side, and then immediately transfer to ice water to stop the frying process. Dry the fish on a paper towel.
- Transfer the fish to a plank and cut each slice into a few more thin slices across the fibers.
- Arrange the fish slices in a platter in a circle. Remove vegetables from the refrigerator, add herbs, sesame seeds, mix. Place the vegetables in slides in the center of the fish circles. Pour the dressing artistically (neatly) onto the edges of the plate and serve.
Enjoy your meal!
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