Succulent swordfish

My seafood son is visiting, so we had swordfish bowl. The first time you make it, you might take up to 45 minutes (plus the 1 hour marinating), but once you have the routine, I think it’ll be a 30 minute meal (plus marinating time) that is finger-licking good.

the finished bowls


4 swordfish steaks (~800g)

4 tsp of crushed garlic

2 tsp grushed ginger

4 tsp Worcestershire sauce

A good splash of sweet chilli sauce

2 Tsp oyster sauce

1 Tsp lime juice

2 dsp honey

3 Tsp soy sauce

5-6 drops of sesame oil

mix ingredients and marinate in the refrigerator for 1 hour


  • 1 tsp soy sauce
  • Dash chili sauce
  • ½ – 1 cup of apple cider vinegar
  • ½ chili finely chopped
  • 3-4 drops sesame oil
  • Stir well and set aside
  • Pepper and ground sage


  • 1/2 of 375 g packet of rice vermicelli
  • 2 shallots, coarsely chopped
  • 1 stick celery cut in julienne strips
  • 2 carrots, sliced paper thin (use a mandolin)
  • 1 bunch of mint, leaves picked off and roughly torn.
  • ½ continental cucumber cut into long strips
  • 1 cherry tomato, halved, per plate Crushed peanuts to garnish


Marinate the fish. Mix all ingredients well and refrigerate for 1 hour. 

Prepare the dressing and cut up the salad ingredients.

Pour boiling water over half a 375g packet of rice vermicelli and leave to soften. Rinse in cold water and refrigerate.

After marinating the fish, grill the fish on medium heat on the BBQ , keeping fish moist with the marinade, by dripping or brushing as needed. Fish is cooked when it is to your liking – maybe a band of pink in the centre or cooked through.

ready to assemble

To assemble, drain vermicelli, break up swordfish. In each bowl, place a handful of vermicelli, some carrot, cucumber, celery, tomato, mint, shallots and fish. Sprinkle 3 dessertspoons of the dressing over, garnish with peanuts and serve. Best when swordfish is still warm.

ready to serve

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