This simple yet delicious dish features swordfish fillets seared until golden and glazed in a sweet and savory ginger soy sauce. It’s quick to make—no marinade required—and pairs perfectly with steamed rice or a chilled glass of sake.
No swordfish?
You can use tuna or yellowtail (hamachi) as a substitute.
The fresh ginger cuts through any fishiness and adds depth to the flavor.
We love it topped with a generous handful of freshly chopped Japanese aromatics or scallions!
15 minutes
Mari
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 swordfish steaks (or substitute with tuna or yellowtail)
- potato starch (or cornstarch), as needed
- oil, for frying
- Japanese aromatics (e.g. shiso leaves) or scallions (optional)
- A1 tbsp. sake (or dry white wine)
- Asalt, to taste
- B1 tbsp. mirin
- B1 tbsp. soy sauce
- B1/2 tbsp. sugar
- B1 tbsp. grated fresh ginger
INSTRUCTIONS
Preparation
Cut swordfish into bite-sized pieces if preferred. Sprinkle with sake and salt, let sit for about 5 minutes, then pat dry with a paper towel.- 1
Make the sauce.
In a small bowl, mix all B ingredients (mirin, soy sauce, sugar, and ginger).
Fresh ginger flavor will mellow as it cooks, but you can reduce the amount and top with raw ginger if preferred. - 2
Cook the fish.
Lightly coat the fish with potato starch.
Heat a frying pan over medium heat with a bit of oil.
Sear the fish on both sides until golden and crispy. - 3
Add the sauce.
Pour the sauce into the pan and let it bubble until slightly thickened and the fish is well-coated. - 4
Serve.
Plate the fish and top with Japanese aromatics, scallions, or extra grated ginger.
RecipeID
169
Tips & Notes
Use freshly-grated ginger rather than paste for a more vibrant flavor.
Real mirin and sake (rather than cooking versions or substitutes) give the best flavor.
Lightly coating the fish with potato starch gives it a crisp surface that holds the sauce well.
You can reduce it to 1/2 tbsp. if desired and use raw ginger as garnish instead.
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"I live in Hokkaido and am a working mom, traveling across and beyond the prefecture throughout the year. I’m also a breast cancer survivor. Using familiar ingredients and seasonings, I keep my cooking simple, with the motto: “Home meals that bring smiles.” My main focus is on basic, no-stress home cooking and requested recipes from my daughter, who recently started living on her own. As a breast cancer survivor, I also like to share easy recipes that don’t require overexertion and can sometimes be entrusted to other family members. It makes me happy to know my recipes can help create more tables where “Delicious!” is heard with a smile"