© 2017 Ching He Huang. All rights reserved.

Wok Fried Ginger Soy Swordfish With Asian Salad

  1. Serves : 2
  2. Preparation time 15 Minutes
  3. Cooking time 7 Minutes
per serving

Cals


604.00

Protein (g)


27.20

Carbs (g)


9.70

Sugars (g)


5.50

Fat (g)


50.30

Sat Fat (g)


9.60

Fibre (g)


2.20

Sodium (mg)


1212.00

Source from

Ching He Huang Web Site

About the recipe

main courses

A quick and nutritious fish supper.

Ingredients
  • Groundnut oil 2 tablespoons
  • Ginger 2 inch piece of fresh root, peeled and grated (reserve ½ for the salad)
  • Sword fish fillets 2 Large, skin on
  • Sea salt 2 pinches, ground
  • Black pepper 2 pinches, cracked
  • Shaosing rice wine 2 tablespoons
  • Dark soy sauce 1 teaspoon
  • Low sodium light soy sauce 1-2 teaspoon
  • Toasted sesame oil 2 tablespoons
For the salad
  • Ginger 1 tablespoon freshly grated (reserved from above)
  • Garlic 1 clove, crushed, peeled and finely chopped
  • Red chilli 1, deseeded and finely chopped
  • Chicory 1 small head of leaves, separated and washed, or (Radicchio / Red lollo rosso)
  • Sugar snap peas 100g, washed, drained
For the dressing
  • Groundnut oil 4 tablespoons, or olive oil
  • Lemon 1, juiced
  • Low sodium light soy sauce 2 tablespoons
  • Sea salt 1 pinch
  • Black pepper 1 pinch, cracked
For the garnish
  • Spring onion 1 large, finely sliced (optional)

Steps

  • 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.
Ingredients
  • Groundnut oil 2 tablespoons
  • Ginger 2 inch piece of fresh root, peeled and grated (reserve ½ for the salad)
  • Sword fish fillets 2 Large, skin on
  • Sea salt 2 pinches, ground
  • Black pepper 2 pinches, cracked
  • Shaosing rice wine 2 tablespoons
  • Dark soy sauce 1 teaspoon
  • Low sodium light soy sauce 1-2 teaspoon
  • Toasted sesame oil 2 tablespoons
For the salad
  • Ginger 1 tablespoon freshly grated (reserved from above)
  • Garlic 1 clove, crushed, peeled and finely chopped
  • Red chilli 1, deseeded and finely chopped
  • Chicory 1 small head of leaves, separated and washed, or (Radicchio / Red lollo rosso)
  • Sugar snap peas 100g, washed, drained
For the dressing
  • Groundnut oil 4 tablespoons, or olive oil
  • Lemon 1, juiced
  • Low sodium light soy sauce 2 tablespoons
  • Sea salt 1 pinch
  • Black pepper 1 pinch, cracked
For the garnish
  • Spring onion 1 large, finely sliced (optional)