Ginger2 inch piece of fresh root, peeled and grated (reserve ½ for the salad)
Sword fish fillets2 Large, skin on
Sea salt2 pinches, ground
Black pepper2 pinches, cracked
Shaosing rice wine2 tablespoons
Dark soy sauce1 teaspoon
Low sodium light soy sauce1-2 teaspoon
Toasted sesame oil2 tablespoons
For the salad
Ginger1 tablespoon freshly grated (reserved from above)
Garlic1 clove, crushed, peeled and finely chopped
Red chilli1, deseeded and finely chopped
Chicory1 small head of leaves, separated and washed, or (Radicchio / Red lollo rosso)
Sugar snap peas100g, washed, drained
For the dressing
Groundnut oil4 tablespoons, or olive oil
Low sodium light soy sauce2 tablespoons
Sea salt1 pinch
Black pepper1 pinch, cracked
For the garnish
Spring onion1 large, finely sliced (optional)
Smear the freshly grated ginger over the swordfish fillets and seasonwith cracked sea salt and cracked black pepper.
Heat a wok over high heat until smoking and add the groundnut oil. Swirl the oil in the wok and then place the fillets into the oil in the wok. Turn the heat to medium and cook the fillet for 2-3 minutes on one side and them flip over to cook on the other side for the same amount of time. Then add the Shaosing rice wine, follow with ½ teaspoon of dark soy onto each fillet, and 1 teaspoon of the low sodium light soy sauce onto each fillet. Then finally add 1 tablespoon of toasted sesame oil onto each fillet. Remove the fillets from the wok and transfer to a serving plate. Rest the fish while you quickly assemble the salad.
Prepare the garlic, reserved ginger, chilli and place into a bowl. Roll one lemon and slice two wedges and reserve for garnish. With the rest of the lemon, squeeze straight into the bowl over your hands (catching any pips). Then add the oil and the light soy sauce to the bowl, salt and black pepper and whisk well with a fork. Shred in some red Radicchio / Red lollo rosso / Chicory salad leaves and the sugar snap peas. Toss all together in the bowl with your hands and then transfer some into a salad bowl.
Finally garnish with lemons and spring onions and serve immediately.