Swordfish is marinated in oil, soy, garlic, ginger, sesame oil, sherry and a pinch of dried chilli flakes before being pan fried until flaking and tender in this simple yet effective recipe.
- 4 x swordfish steaks
- 4 tbsp. vegetable oil
- 1 tbsp. sesame oil
- 3 tbsp. soy sauce
- 2 tbsp. rice wine vinegar
- 2 garlic cloves
- 1 tsp. minced ginger
- Pinch of dried chilli flakes
Thinly slice the garlic cloves. In a bowl, whisk together the veg oil, sesame oil, soy sauce, rice wine vinegar, garlic, ginger and chilli flakes. Add the steaks and toss to coat.
Pour everything into a resealable freezer bag. Seal, squeeze to coat the fish in the marinade, then chill for an hour (or two).
To cook, heat a frying pan over a medium heat. Once hot, take the swordfish from the marinade and put into the pan. Fry for 5-7 minutes on either side, or less if the steaks are particularly small, until flaking and tender.