Monday, 8th October 2012I was surprised to find swordfish in my local supermarket, for whom tuna is a bit adventurous. But happy to take advantage of it.
This is a recipe I do all the time. Marinade the fish in a homemade teriyaki-style sauce for a while, then fry it quickly to blacken on both sides. For the sauce, boil mirin, soy and sake until it thickens. Keep it in the freezer.
Rice with toasted sesame. On the side, spring onions, shitake mushrooms and peppers (from the balcony!) fried quickly and garnished with ponzu sauce.