For ➍ 600-800 g swordfish steaks
4 tbs soy sauce
2 tbs sake
2 tbs mirin
1 tbs sugar
1 tbs lemon juice
1 tbs vegetable oil
1 tbs oil
2 garlic cloves, minced
2.5 cm piece fresh ginger root, peeled & chopped fine
2-3 scallions, minced
Combine marinade ingredients in a shallow dish. Place swordfish and cover with marinade. Let marinate for at least 1 h.
Remove fish from marinade. Pour marinade into small saucepan over high heat, and cook until thickened.
Grill swordfish on both sides over medium heat over prepared charcoals, brushing marinade over fish as it cooks.
Place swordfish on serving plates. Spoon any leftover marinade over the fish and top with minced scallions.*
Remove fish from marinade. Pour marinade into small saucepan over high heat, and cook until thickened.
Grill swordfish on both sides over medium heat over prepared charcoals, brushing marinade over fish as it cooks.
Place swordfish on serving plates. Spoon any leftover marinade over the fish and top with minced scallions.*
*Serve with steamed rice, or with quinoa, couscous or steamed vegetables. Since the sauce is so tasty, serve with something that absorbs the sauce. Grilling always yields the best taste, but baking in an oven works fine too.
