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Ingredients:
2 tablespoons Groundnut oil2 inch piece of fresh root, peeled and grated (reserve ½ for the salad) Ginger2 Large, skin on Sword fish fillets2 pinches, ground Sea salt2 pinches, cracked Black pepper2 tablespoons Shaosing rice wine1 teaspoon Dark soy sauce1-2 teaspoon Low sodium light soy sauce2 tablespoons Toasted sesame oil
For the salad:
1 tablespoon freshly grated (reserved from above) Ginger1 clove, crushed, peeled and finely chopped Garlic1, deseeded and finely chopped Red chilli1 small head of leaves, separated and washed, or (Radicchio / Red lollo rosso) Chicory100g, washed, drained Sugar snap peas
For the dressing:
4 tablespoons, or olive oil Groundnut oil1, juiced Lemon2 tablespoons Low sodium light soy sauce1 pinch Sea salt1 pinch, cracked Black pepper
For the garnish:
1 large, finely sliced (optional) Spring onionA quick and nutritious fish supper.
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.