Soy Glaze
Serves 4 as an appetiser | Level: Medium | Total time: 30 mins, excluding curing time
Ingredients
- 100ml soy sauce
- 100g caster sugar
- 10ml toasted sesame oil
Preparation
- Mix all ingredients together and dissolve over medium heat. Bring to a boil and remove from heat, let cool.
Curing the Swordfish
Ingredients
- 50g fine salt
- 100g caster sugar
- 50ml mirin or other cooking wine (try Shaoxing rice wine)
- 250g slab of sashimi grade swordfish
Preparation
- Make a slurry from the salt, sugar and mirin, adding more liquid to get a wet sand texture if needed.
- Rub the slurry over the swordfish in a non-reactive container, cover with clingfilm and chill for about 4 hours, turning the swordfish around and reapplying the slurry every hour or so.
- Wash away slurry in a bowl of iced water. Slice a small piece and taste to check seasoning, reapply slurry again if more seasoning is required for the swordfish.
To serve the Cured and Charred Swordfish
Ingredients
- 1 salted egg yolk, cured and frozen
- 1 piece of bottarga
- spring onions or chives, finely cut
Preparation
- Slice the swordfish thinly. Curl each piece and run a skewer through it, adding more pieces of swordfish as desired to make a skewer.
- Using a blowtorch, char the top of the swordfish skewers. The insides should be still slightly cured and ‘uncooked’.
- Dip the swordfish skewers in soy glaze and let it rest for 5 minutes.
- Remove the wooden skewers and plate the charred swordfish, grate salted egg yolk and bottarga over.
- Top with spring onions or chives and serve.
