Author Topic: Broiled Hawaiian Swordfish in Miso  (Read 119 times)

Olga Drozd

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Broiled Hawaiian Swordfish in Miso
« on: August 25, 2017, 02:09:38 PM »
Broiled Hawaiian Swordfish in Miso

The marinade flavors the fish but it also acts like a ceviche marinade, and "cooks" the fish to a certain degree.  You should grill to a bare minimum, or the fish will dry out.

MARINADE:


1/3 cup white miso (shiro miso)
1 1/4 Tablespoons sake
2 teaspoons brown sugar
2/3 cup hoisin sauce
1 1/2 Tablespoons minced ginger
1 1/2 Tablespoons minced garlic
1 1/2 Tablespoons fresh orange juice
1 Tablespoon chile paste with garlic (sambal sekera)

4 swordfish steaks, about 7 ounces each
1 cup red pickled ginger
1 pound Japanese cucumber, seeded, chopped and peel left on (or English cucumber) (see Note)

GARNISH:


1 cup canola oil
16 wonton wrappers, julienned

2 ounces Japanese spice sprouts (about 2/3 cups)
1 teaspoon black sesame seeds
1 teaspoon toasted white sesame seeds
Avocado Salsa, optional

NOTE: Japanese cucumbers are similar to English cucumbers. They are, long, narrow and have a prickly exterior. They were bred to be "burpless" and tend to be much less bitter than some types of cucumbers. Use raw, in salads, but may also be used for tea sandwiches or in chilled cucumber soup. Substitute in any recipe calling for English cucumber. Choose firm fruit with brightly colored skins but avoid those with shriveled or soft or yellow spots.

To toast white sesame seeds, heat a heavy skillet over medium high heat.  When hot, add the seeds in a single layer and toss continuously for 45 seconds to 1 minute, until golden brown and shiny. OR To reduce the risk of burning, start with a cold pan, add the seeds, and heat over medium-high until toasted. Shake the pan occasionally.

MARINATE:  Combine all the marinade ingredients in a mixing bowl.  Add the swordfish and marinate in the refrigerator for 4 hours.

Prepare the grill. Meanwhile, puree the red pickled ginger in a food processor until it is smooth.  Place in a sieve, drain and set aside.  Puree 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 crisp julienne strips with the spicy bean sprouts and black and white sesame seeds.

Grill the swordfish for 45 seconds to 1 minute per side for medium rare.  Spoon out a circle of pureed 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 pureed ginger, then top with a mound of the mixed wonton strips. Serves 4.  Serve with Avocado Salsa, if desired.

Japanese Spicy Bean Sprouts:

200 grams bean sprouts (2 cups)
1/2 teaspoon salt
1/2 Tablespoon chili oil
1/2 Tablespoon sesame oil

Put 4 cups of water into a pot and add salt. Bring to boil.  Rinse sprouts and blanch them for two minutes in boiling water. Drain sprouts in a colander.  Dress warm sprouts with salt and chili oil and sesame oil.

AVOCADO SALSA:

You can buy small bottles of chile pepper water in specialty or gourmet stores if you don't have time to make your own.

1 to 2 (1/2-inch) thick slices peeled and cored fresh pineapple
1 firm ripe Hass avocado, peeled, pitted, and diced (reserve the pit)
1/4 cup diced ripe tomato
2 Tablespoons finely diced red onion
1/2 cup minced scallions
1/2 jalapeno chile, seeded and minced
1/4 Granny Smith apple, peeled, cored, and diced
Juice of 2 to 3 limes
1/2 Tablespoon chile pepper water, or more to taste
1/4 cup chopped fresh cilantro
Salt and freshly ground pepper to taste

Grill the pineapple slices until browned and caramelized, or saute in a dry pan or skillet.  Dice the pineapple, and place with all the other ingredients in a mixing bowl.  Toss gently to thoroughly mix.  Place the reserved avocado pit in the salsa to help prevent the salsa from browning (remove before serving).  Store in the refrigerator in a covered plastic container.  Makes about 2 cups.

CHILI PEPPER WATER:

8 ounces. water (1 cup)
2 ounces white vinegar (1/4 cup)
1 teaspoon Hawaiian rock salt, ‘alaea salt, or kosher salt
1 clove garlic, smashed
3 fresh red chili peppers, preferably Hawaiian (hot)

Boil water. Cool. In a clean glass jar or bottle, add water, vinegar, garlic, salt and chili pepper. Cover and let sit two days in a cool place before using. Store in refrigerator.
« Last Edit: August 25, 2017, 02:13:29 PM by Olga Drozd »