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Woo Wai Leong’s Cured and Charred Swordfish Recipe

A recipe from MasterChef Asia winner Woo Wai Leong thats bound to impress your guests

By Weets Goh | 25 September, 2017 | Recipe
2017-09-25 11:53:44 2018-09-28 21:24:43
Woo Wai Leong's Cured and Charred Swordfish Recipe
Curing the swordfish gives it a firmer texture while salted egg yolks imparts a natural umami flavour

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

  1. 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

  1. Make a slurry from the salt, sugar and mirin, adding more liquid to get a wet sand texture if needed.
  2. 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.
  3. 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

  1. Slice the swordfish thinly. Curl each piece and run a skewer through it, adding more pieces of swordfish as desired to make a skewer.
  2. Using a blowtorch, char the top of the swordfish skewers. The insides should be still slightly cured and ‘uncooked’.
  3. Dip the swordfish skewers in soy glaze and let it rest for 5 minutes.
  4. Remove the wooden skewers and plate the charred swordfish, grate salted egg yolk and bottarga over.
  5. Top with spring onions or chives and serve.
Before writing about food, Weets wrote about music, and is still waiting patiently for the day he spontaneously develops synaesthesia so he can reconcile the two.