Broiled hawaiian swordfish in miso

1 Servings

Ingredients

Quantity Ingredient
⅓ cup White miso; (shiro miso)
1¼ tablespoon Sake
2 teaspoons Brown sugar
⅔ cup Hoisin sauce
1½ tablespoon Minced ginger
1½ tablespoon Minced garlic
1½ tablespoon Fresh orange juice
1 tablespoon Chile paste with garlic; (preferably Lan Chi brand or a sambal sekera)
4 Swordfish steaks; about 7 ounces each
1 cup Red pickled ginger
1 pounds Japanese cucumber; seeded, chopped, and pee left on
1 cup Canola oil
16 Wonton wrappers; julienned
2 ounces Japanese spice sprouts
1 teaspoon Black sesame seeds
1 teaspoon Toasted white sesame seeds; (See recipe, below)
Avocado Salsa; (See recipe, below), optional

Directions

MARINADE

GARNISH

In this dish, the marinade serves multiple purposes. It flavors the fish, of course, but it also acts like a ceviche marinade, and "cooks" the fish to a certain degree. Because of this, you should keep the grilling time to a bare minimum, or tbe fish will dry out. This Japanese style of cooking is called "misoyaki."

Combine all of the marinade ingredients in a mixing bowl. Add the swordfish and marinate in the efrigerator for 4 hours.

Prepare the grill. Meanwhile, pur‚e the red pickled ginger in a food processor until it is smooth. Place in a sieve, drain, and set aside. Pur‚e the cucumbers in the food processor until smooth. Place in a clean sieve, drain, and set aside.

To prepare the garnish, heat the oil in a skillet and fry the julienned wonton wrappers for about 30 seconds over medium heat. Drain on paper towels. Lightly toss with the sprouts and sesame seeds.

Grill the swordfish for 45 seconds to 1 minute per side for medium rare.

Spoon out a circle of ur‚ed cucumber on each serving plate, then spoon a smaller circle of pickled ginger in the center of the cucumber. Lay a swordfish steak on the pur‚ed ginger, then top with a mound of the mixed won ton strips. Serve with Avocado Salsa, if desired.

Yield: Serves 4

Posted to recipelu-digest by LSHW <shusky@...> on Feb 20, 1998

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