Swordfish with Sticky Soy Sauce
Your guests will be licking their fingers with delight after these sticky Sword Fish skewers!
Ingredients
- 500g swordfish steaks
- 200mL soy sauce
- 200mL kecap manis (sweet soy sauce)
- 2 Tbs Honey
Step 1
STICKY SOY SAUCE: Combine soy sauce, kecap manis and honey in the 2L Saucepan and bring slowly to the boil, stirring constantly with the whisk.
Step 2
Reduce heat and simmer sauce for 25 minutes or until it has reduced by half. Cool to room temperature.
Step 3
Pour into a jug or squeezy bottle and refrigerate until cool.
Step 4
FISH: Trim swordfish of skin and any fat.
Step 5
Cut into cubes and place on Skewers.
Step 6
Heat Griddle over medium heat for 3 minutes.
Step 7
Add vegetable oil and swordfish.
Step 8
Cook for 3 minutes on one side.
Step 9
Turn swordfish over and continue to cook for 2 minutes or until cooked to your liking.
Step 10
TO SERVE: Serve swordfish with steamed rice, steamed green vegetables and a drizzle of sticky soy sauce.
Chef’s Tips
Tuna, marlin, salmon, blue eye travella, ling or chicken can replace the swordfish.
Swordfish with Sticky Soy Sauce
Ingredients
- 500 g swordfish steaks
- 200 mL soy sauce
- 200 mL kecap manis (sweet soy sauce)
- 2 Tbs Honey
Instructions
STICKY SOY SAUCE
- Combine soy sauce, kecap manis and honey in the 2L Saucepan and bring slowly to the boil, stirring constantly with the whisk
- Reduce heat and simmer sauce for 25 minutes or until it has reduced by half. Cool to room temperature.
- Pour into a jug or squeezy bottle and refrigerate until cool.
FISH
- Trim swordfish of skin and any fat.
- Cut into cubes and place on Skewers.
- Heat Griddle over medium heat for 3 minutes.
- Add vegetable oil and swordfish.
- Cook for 3 minutes on one side.
- Turn swordfish over and continue to cook for 2 minutes or until cooked to your liking.
TO SERVE
- Serve swordfish with steamed rice, steamed green vegetables and a drizzle of sticky soy sauce.
Notes
