Cooking time: 30 minutes or less
The easy-to-eat swordfish fillet is sautéed in Japanese style with ginger.
By boiling the soy sauce-based sauce moderately, you can use it as a main side dish for rice!Please try.
- Keywords for this recipe
- Fish dish
How to make swordfish Japanese-style ginger saute
Preparation of swordfish
This recipe isJapanese-style saute recipe like “ginger-grilled” that combines swordfish and gingeris.
First, swordfish is used to season and remove excess water.Lightly salt both sides and leave for 15-20 minutes...
The swordfish is saltedWipe off the water on the surface with kitchen paper...
Then sprinkle pepper on the surface and apply the flour from the vat or plate firmly to the entire surface to remove excess flour. Also, peel the ginger and chop it.
* This time, I added boiled broccoli to the finished product. It’s a good idea to prepare vegetables before sautéing in a frying pan. See also “How to boil broccoli”. If you don’t have time to set the broccoli on fire,Even if you cut it into small bunches, wrap it softly, and heat it at 600W for 1 to 1.5 minutes...
Japanese style ginger sauteed recipe of swordfish
Before sautéing in a frying panThe seasoning of A will be smooth if you match it with the containeris.
Put 2 teaspoons of salad oil in a frying pan and heat over medium heat (because there is plenty of ginger, it is better to add a little more salad oil when sautéing).
When the oil gets hot, add swordfish andSaute for about 2 minutes on each side..
Turn it over after 2 minutes (I think it’s a little browned).
Put the chopped ginger in the empty space of the frying pan and put it in.Saute the rest of the swordfish and ginger for another 2 minutes...
* Do not move the swordfish, and fry the ginger while mixing it with chopsticks.
After 2 minutes, the swordfish should be almost cooked and the ginger should have a slightly darker color.hereAdd all the seasonings from A..
Reduce the fire a little so that the swordfish will not collapse.Turn the sauce up and down several times and entangle the sauce firmly with the surface (A is not overcooked)..
If you boil it for about 1 minute to 1 and a half minutes, A will also thicken a little, so turn off the heat there.
As a guide, the amount of boiling A is about the bottom. When serving, use it as a sauce for sauteed swordfish, and lightly sprinkle it on the vegetables to accompany it.
- There are two types of swordfish: raw swordfish and thawing swordfish that has been frozen once. Both recipes are delicious, but there are many raw swordfish in the winter season, so if you find one, please try making it with raw swordfish.