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
- Place fish steaks in dish or bowl. Pour mixed merinade over fish, turn fish so all sides are exposed to merinade mixture.
- Merinate fish for at least 1 hour, then turn and continue merinating for 1 more hour.
- 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
- Mix ingredients, let stand at room temperature for an hour.
- Preheat oven to 400°F. When ready to cook fish, place fish steaks in oiled roasting dish, but don't crowd them in.
- Using a pastry brush, evenly coat the tops of each steak with basting mix.
- 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.
- 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
About Thinair Recipes
Recipes developed with low-sodium diets in mind—so easy to use!
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Recipes have one or more “boxed” ingredient lists grouped with step-by-step instructions, for example:
- garlic, chopped 3 cloves
- chicken stock 2 cups
- ...other ingredients...
- Saute garlic in oil until soft.
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- ...next step...
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