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Baked Szechuan-style swordfish

Sat 30 Jul 2022 13:47:19 PDT
(Sun 01 Oct 2017 14:04:28 PDT)


  • Swordfish steak, ~5 oz 5 pieces
  • Chinese rice wine 1/4 cup
  • Molasses 1½ tsp
  • Salt ~1/2 tsp
  • Rice wine vinegar 1/2 tsp
  • Clam juice 3 tbsp
  • Ginger, chopped 2 tsp
  • Green onions, chopped fine 5
  1. Place fish steaks in dish or bowl. Pour mixed merinade over fish, turn fish so all sides are exposed to merinade mixture.
  2. Merinate fish for at least 1 hour, then turn and continue merinating for 1 more hour.
Basting mixture:
  • Vegetable oil, neutral taste 3 tbsp
  • Chili paste 1/2 - 1 tsp
  • Szechuan peppcorn, roasted, fine ground 1/2 tsp
  • Black pepper 1 or 2 grinds
  • Salt to taste
  1. Mix ingredients, let stand at room temperature for an hour.
  2. Preheat oven to 400°F. When ready to cook fish, place fish steaks in oiled roasting dish, but don't crowd them in.
  3. Using a pastry brush, evenly coat the tops of each steak with basting mix.
  4. Bake for ~10-15 min. Time is not reliable guide to doneness, use thermometer to check internal temperature of thickest steak. Remove from oven when temp reaches 120°F. (Temp rises >=5°F during rest.) Fish easily overcooks so be sure to measure temp carefully and take fish out of oven promptly.
  5. After removing from oven, cover baking dish with aluminum foil, let fish rest for 5-10 min. before serving (so juices stabilize).
Categories: fish Asian

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  • chicken stock 2 cups
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