Broiled Hawaiian Swordfish In Miso Recipe
Servings: 1
Ingredients
- 1/3 c. White miso, (shiro miso)
- 1 1/4 Tbsp. Sake
- 2 tsp Brown sugar
- 2/3 c. Hoisin sauce
- 1 1/2 Tbsp. Chopped ginger
- 1 1/2 Tbsp. Chopped garlic
- 1 1/2 Tbsp. Fresh orange juice
- 1 Tbsp. Chile paste with garlic, (preferably Lan Chi brand or possibly a sambal sekera)
- 4 x Swordfish steaks, about 7 ounces each
- 1 c. Red pickled ginger
- 1 lb Japanese cucumber, seeded, minced, and pee left on
- 1 c. Canola oil
- 16 x Wonton wrappers, julienned
- 2 ounce Japanese spice sprouts
- 1 tsp Black sesame seeds
- 1 tsp Toasted white sesame seeds, (See recipe, below) Avocado Salsa, (See recipe, below), optional
Directions
- In this dish, the marinade serves multiple purposes. It flavors the fish, of course, but it also acts like a ceviche marinade, and "cooks" the fish to a certain degree. Because of this, you should keep the grilling time to a bare minimum, or possibly tbe fish will dry out. This Japanese style of cooking is called "misoyaki."
- Combine all of the marinade ingredients in a mixing bowl. Add in the swordfish and marinate in the efrigerator for 4 hrs.
- Prepare the grill. Meanwhile, puree the red pickled ginger in a food processor till it is smooth. Place in a sieve, drain, and set aside. Puree the cucumbers in the food processor till smooth. Place in a clean sieve, drain, and set aside.
- To prepare the garnish, heat the oil in a skillet and fry the julienned wonton wrappers for about 30 seconds over medium heat. Drain on paper towels. Lightly toss with the sprouts and sesame seeds.
- Grill the swordfish for 45 seconds to 1 minute per side for medium rare.
- Spoon out a circle of ureed cucumber on each serving plate, then spoon a smaller circle of pickled ginger in the center of the cucumber. Lay a swordfish steak on the pureed ginger, then top with a mound of the mixed won ton strips. Serve with Avocado Salsa, if you like.
- Yield: Serves 4
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