I am happy to announce that I am now a Washoku Warrior! The Washoku Warriors are an online cooking group led by Rachel of lafujimama.com. Each month she picks several recipes from Elizabeth Andoh’s beautiful cookbook ‘Washoku, Recipes from the Japanese Home Kitchen’. I’ve had this book almost since it was first published in 2005 and I am embarrassed to tell you that I haven’t used it at all. Sure, I’ve looked through it and I definitely want to go to Japan and study with Ms. Andoh at her cooking school. But Japanese cuisine is so different—I just didn’t know where to start. This was the perfect opportunity to get up off my butt, out of my comfort zone and start cookin’.
The participants cook and then a roundup of the group’s experiences are posted on the blog. I love this idea and love interacting with other cooking enthusiasts! ‘Cause you know, I learned in cooking school that no two people make the same recipe the same way. It’s true. Give two people the same ingredients, the same recipe, have them cook next to each other and you can have widely different results. I won’t tell you about all three recipes that we are making this month, but I will tell you that the Citrus and Soy Glazed Swordfish was fantastic and quick too—especially on a week night. I will definitely be making this again! The swordfish was extremely moist and tender due to the quick braising process and the flavor of the citrus and soy glaze was great. The lemon zest was a great foil for the richness of the swordfish. I would make this recipe for anyone who enjoys flavorful seafood.
Citrus and Soy Glazed Swordfish
Washoku, Recipes from the Japanese Home Kitchen by Elizabeth Andoh
1 Tbsp. fresh lime or grapefruit juice (I used lime.)
2 Tbsp. Sake
1 pound of swordfish or other meaty fish steaks or fillets, cut into 4 to 6 pieces (I would recommend Sablefish, aka Black Cod or Alaskan Halibut.)
2 Tbsp. Soy Sauce (I used the Tamari that I had in my pantry.)
3 Tbsp. Mirin
1 tsp. vegetable oil
1 Tbsp fresh lime or grapefruit juice (I used lime here, too.)
1 Tbsp. Soy Sauce
2 tsp. sugar
1-2 Tbsp Basic Sea Stock or water if needed (I didn’t need any.)
1 Tbsp. grated lemon zest
Stir together the citrus juice and sake in a glass or other non reactive dish just large enough to hold the fish in a single layer. Rinse the fish under cold water and pat dry. Add the fish to the dish and marinate for 5 to 10 minutes. (I set a timer for 5 minutes.) Add the soy sauce and mirin and marinate the fish for another 5 minutes at room temperature or covered in the fridge for no more than an hour.
Remove the fish from the marinade and blot away excess moisture with paper towels. Heat a non stick or cast iron skillet just large enough to hold the fish in a single layer over high heat. Drizzle in the oil, add the fish and sear for 2 minutes or until lightly browned and fragrant. Flip and sear the second side for a minute or so, until it begins to brown. If the pieces are thick, you may need to lower the heat and cover the pan for a minute to allow the heat to penetrate the fish. (I did this.)
I made the glaze while the fish was marinating. Combine the lime juice, soy sauce and sugar in a small a bowl and stir to mix. Pour this mixture around the edge of the pan and sir or shake the pan vigorously until the sugar is dissolved. If the sauce looks in danger of scorching, add the stock. Flip the fish and continue to braise over high heat for about a minute and a half, or until the fish feels firm and the sauce is very foamy and reduced by half.
To serve, drizzle the glaze over the fish and sprinkle with the lemon zest.
Enjoy!! I served this with steamed brown rice and steamed asparagus. This dish is perfect with medium to full bodied white wines. Try a California chardonnay or a white wine from the Rhone or Languedoc region of France.