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.
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
- 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.
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.