Chile paste with garlic; (preferably Lan Chi brand or a sambal sekera)
4
Swordfish steaks; about 7 ounces each
1
c
Red pickled ginger
1
lb
Japanese cucumber; seeded, chopped, and pee left on
1
c
Canola oil
16
Wonton wrappers; julienned
2
oz
Japanese spice sprouts
1
ts
Black sesame seeds
1
ts
Toasted white sesame seeds; (See recipe, below)
Avocado Salsa; (See recipe, below), optional
INSTRUCTIONS
MARINADE
GARNISH
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 tbe fish will dry out. This Japanese style of cooking is
called "misoyaki."
Combine all of the marinade ingredients in a mixing bowl. Add the swordfish
and marinate in the efrigerator for 4 hours.
Prepare the grill. Meanwhile, pur.e the red pickled ginger in a food
processor until it is smooth. Place in a sieve, drain, and set aside. Pur.e
the cucumbers in the food processor until 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 ur.ed 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 pur.ed ginger, then top with a mound of the mixed
won ton strips. Serve with Avocado Salsa, if desired.
Yield: Serves 4
http://www.foodtv.com/socal/recreg.htm
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 20, 1998
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