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© 2020 Ching He Huang. All rights reserved.

Wok Fried Ginger Soy Swordfish With Asian Salad

Serves : 2 Preparation 15 mins Cooking 7 mins Total 22

Nutrition facts: 604.00 calories 27.20g protein 9.70g carbs 5.50g sugars 50.30g fat 9.60g 2.20g fibre 1212.00mg sodium

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

Wok Fried Ginger Soy Swordfish With Asian Salad

Serves : 2
Preparation time 15 Minutes
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

fish

Source from

Ching He Huang Web Site

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About the recipe

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.

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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)