|⅓ cup||White miso; (shiro miso)|
|2 teaspoons||Brown sugar|
|⅔ cup||Hoisin sauce|
|1½ tablespoon||Minced ginger|
|1½ tablespoon||Minced garlic|
|1½ tablespoon||Fresh orange juice|
|1 tablespoon||Chile paste with garlic; (preferably Lan Chi brand or a sambal sekera)|
|4||Swordfish steaks; about 7 ounces each|
|1 cup||Red pickled ginger|
|1 pounds||Japanese cucumber; seeded, chopped, and pee left on|
|1 cup||Canola oil|
|16||Wonton wrappers; julienned|
|2 ounces||Japanese spice sprouts|
|1 teaspoon||Black sesame seeds|
|1 teaspoon||Toasted white sesame seeds; (See recipe, below)|
|Avocado Salsa; (See recipe, below), optional|
In this dish, the marinade serves multiple purposes. It flavors the fish, of course, but it also acts like a ceviche marinade, and "cooks" the fish to a certain degree. Because of this, you should keep the grilling time to a bare minimum, or tbe fish will dry out. This Japanese style of cooking is called "misoyaki."
Combine all of the marinade ingredients in a mixing bowl. Add the swordfish and marinate in the efrigerator for 4 hours.
Prepare the grill. Meanwhile, pure the red pickled ginger in a food processor until it is smooth. Place in a sieve, drain, and set aside. Pure the cucumbers in the food processor until smooth. Place in a clean sieve, drain, and set aside.
To prepare the garnish, heat the oil in a skillet and fry the julienned wonton wrappers for about 30 seconds over medium heat. Drain on paper towels. Lightly toss with the sprouts and sesame seeds.
Grill the swordfish for 45 seconds to 1 minute per side for medium rare.
Spoon out a circle of ured cucumber on each serving plate, then spoon a smaller circle of pickled ginger in the center of the cucumber. Lay a swordfish steak on the pured ginger, then top with a mound of the mixed won ton strips. Serve with Avocado Salsa, if desired.
Yield: Serves 4
Posted to recipelu-digest by LSHW <shusky@...> on Feb 20, 1998
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