Sunday, 26th JuneMarinated the swordfish steak in sake, soy and mirin for a while, fried it with the marinade for 2 mins each side then put it in the oven for 5 minutes with the spring onions. Served with boiled rice, wakame and lightly sauteed shitake with lemon juice and ponzu sauce.
The steak looks well seared but inside it was perfectly cooked, juicy and tender. I don't think I have ever cooked a swordfish steak better. The trick with finishing in the oven seems to work for everything!
Belgian beer to accompany the japanese-y meal.