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Seared, spiced swordfish with coriander & lime yoghurt

Method

  • Whisk the sake, mirin and sesame oil with the garlic, sambel and soy in a large bowl. Add the fish, toss well and marinate for up to 30 mins.
  • Combine the cumin and 5 spice powder in a small bowl. Set aside. 
  • Then, in another bowl, combine the yoghurt, lime zest and juice, and coriander. Taste for seasoning and set aside.
  • When ready, sprinkle the fish with the spice mixture and cook on a lightly oiled grill (or BBQ), brushing with the marinade as you do so.
  • Serve the fish on individual plates with a good dollop of the yoghurt on top and your favourite steamed Asian greens and rice on the side. 

Ingredients

  • 2 tbsp sake
  • 2 tbsp mirin (Japanese rice wine)
  • 1 tspn sesame oil
  • 2 garlic cloves, crushed
  • 1 heaped tspn sambel oelek (or any chilli paste)
  • 2 tbsp soy sauce
  • 4 x 150-180 gm swordfish steaks
  • 1 heaped tspn ground cumin
  • 2 heaped tspn 5 spice powder
  • 4 heaped tbsp plain yoghurt
  • grated rind & juice of 1 lime
  • 3 tbsp chopped fresh coriander
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm