Swordfish rice bowl

Japanese cooking is all about simplicity. Tonight’s dinner was a swordfish rice bowl and stirfried veggies. I got the swordfish recipe from the cookbook “Masterclass in Japanese Cooking” and cut it down to a serving for one. It’s a more modern recipe, which you can tell by the presence of honey and butter – not typical Japanese ingredients, but it definitely follows the Japanese ideal of simplicity.

Swordfish Rice Bowl
Vegetable oil
1 clove garlic, sliced
1 swordfish steak
1 Tbsp. butter
1/2 Tbsp. soy sauce
1/2 tsp. honey

Heat some vegetable oil in a non-stick frying pan and saute the garlic over medium heat until brown and crispy. Remove them and set aside, then wipe the trying pan clean. Increase to high heat, add new oil and fry the swordfish for about 2 minutes per side, until nice and browned. Lower heat to medium, cover and cook for 3 more minutes, until the fish is done. Remove fish and set aside. Wipe the pan clean again and add butter, soy sauce and honey. Bring this sauce to a boil and then return the fish to the pan. Spoon the juice over the swordfish steak a few times. Place the swordfish on top of a hot bowl of rice with the sauce, garnish with green onion rings and the browned garlic.

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