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.

Marinade

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

Dressing

• 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

Salad

• 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

Method

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.

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.