This dish transforms mild swordfish into a juicy, savory-sweet stir-fry that’s so satisfying, it almost tastes like meat!
The glaze is slightly sweet and brightened with vinegar and plenty of Japanese long onions, giving it a vibrant and comforting flavor.
A great choice for those who aren’t usually fans of fish—no dryness, just flavor.
15 minutes
Emi Matsuyama
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 4 swordfish steaks, cut into 1-inch wide strips
- salt, to taste
- pepper, to taste
- sake, to taste
- potato starch (or cornstarch), as needed
- 1 Japanese long green onion (or 3–4 scallions), minced
- sesame oil, as needed
- sesame seeds (optional), for garnish
- A1 1/2 tbsp. soy sauce
- A1 1/2 tbsp. sugar
- A1 tbsp. vinegar (rice vinegar or apple cider vinegar)
- A1 tsp. chicken bouillon powder (or chicken soup base)
INSTRUCTIONS
Preparation
Place the swordfish strips in a zip-top bag. Add a pinch of salt, pepper, and a splash of sake. Massage lightly. Add potato starch (or cornstarch) to coat the fish. In a small bowl, mix A (soy sauce, sugar, vinegar, chicken bouillon).- 1
Cook the fish.
Heat sesame oil in a frying pan over medium heat.
Add the swordfish and cook until both sides are golden brown. - 2
Add flavor.
Add the minced onions and the sauce mixture (A) to the pan.
Stir gently to coat the fish evenly. Let the sauce bubble and thicken slightly. - 3
Serve.
Transfer to plates and sprinkle with sesame seeds if desired.
Serve with steamed rice and a simple vegetable side for a complete meal.
RecipeID
162
Tips & Notes
You can substitute with other types of swordfish like kajiki, broadbill, or marlin.
Be sure to coat the fish in potato starch to seal in moisture and give the sauce something to cling to.
Use toasted sesame seeds for extra aroma and crunch at the end.
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"I’m a mother of four children, ages 9 to 14. After marrying my husband, who has Korean roots, I began learning how to cook Korean dishes and now specialize in healthy Korean home cooking with beneficial medicinal properties. I also love sharing a variety of everyday recipes, from family favorites that kids adore, to quick and budget-friendly meals, as well as special dishes perfect for entertaining on important occasions."