SWORDFISH SKEWERS WITH CURRIED RICE - TM & TRADITIONAL METHOD

 

A super delicious and easy to prepare recipe. Teriyaki is a popular sauce in Japanese cuisine, whether you are cooking fish, chicken or beef. The word teriyaki refers to a cooking method and combines the words "teri", meaning bright or shiny, and "yaki", meaning grilled or broiled. Teriyaki cooking methods have been used for centuries, beginning in the Tokugawa (or Edo) period. The trick in this recipe is not to let the fish dry out. This is a recipe adapted from the Thermomix, but can easily be cooked without it. See instructions at the bottom of the page. 

Ingredients

Teriyaki sauce

100 g soy sauce

30gr rice vinegar

35gr brown sugar

50gr sake

75gr mirin

Skewers

2 swordfish fillets in 2 cm cubes

½ yellow capsicum in 2-3 cm pieces.

½ red capsicum in 2-3 cm pieces.

8 mushrooms cut in halves

8 scallops

Rice

300 g basmati rice

20 g olive oil

150 g onion, quartered

1 bunch coriander

½ yellow capsicum in thin strips

½ red capsicum in thin strips

8 mushrooms in thin strips

3cm piece of ginger

4 cloves of garlic

1000 g water

1 teaspoon ground turmeric

1 teaspoon curry powder

1 teaspoon salt

1 teaspoon sesame oil

Teriyaki Sauce
Place all the ingredients for the sauce in the mixing bowl and cook for 4 min/100°C/speed 2. Allow to cool slightly before pouring on top of the skewers.

Skewers
Place the swordfish cubes on 8 skewers alternating with the mushrooms, scallops and capsicum. Place the skewers in a rectangular ceramic dish and pour the sauce on top. 

Put in the fridge and continue with the recipe.

Rice

Place the onion, garlic, coriander stems and ginger in the mixing bowl and blend 4 sec / speed 6. Lower the ingredients to the bottom of the bowl with the spatula. 

Add the oil and sautee 4 min/ 120C/ speed 1.

Add the capsicum and mushrooms and sautee for 10 min / 100C / reverse / spoon.

Transfer to a large bowl, add a drizzle of sesame oil and set aside.

Place the basket on the lid and weigh in the rice. Rinse the rice thoroughly under cold running water until the water runs clear.

Add the water, turmeric, curry and salt to the bowl. Place the basket in the mixing bowl and cook for 20 min / 100C / speed 4.   

Meanwhile, in a frying pan or griddle, add a drizzle of olive oil and brown the skewers until the fish is caramelised, about 2-3 minutes on each side. Set aside in a warm place.

Add the remaining teriyaki sauce to the pan and reduce until slightly caramelised.

Add the rice to the reserved vegetables and mix thoroughly.

Divide the rice among 4 bowls and top with 2 skewers. Sprinkle with the coriander and serve with some of the teriyaki sauce in a small bowl.

Serves 4

TRADITIONAL METHOD WITHOUT THERMOMIX

Teriyaki sauce

Place all the sauce ingredients in a saucepan over medium heat and cook for about 4 minutes. Allow to cool slightly before pouring it over the skewers.

Skewers

Thread the swordfish cubes onto 8 skewers alternating with the mushrooms, scallops and capsicum. Place the skewers in a rectangular ceramic dish and pour the sauce on top. 

Put in the fridge and continue with the recipe.

Rice

 

Place the onion, garlic, coriander stems and ginger in a food processor and pulse until finely chopped. 

Add the mixture to a frying pan with the oil and fry for 4 minutes or until the onion is golden brown.

Add the capsicum and mushrooms and stir-fry for 10 minutes or until caramelised.

Transfer to a large bowl, add a drizzle of sesame oil and set aside.

Rinse the rice thoroughly under cold running water until the water runs clear. Cook according to the steaming instructions on the packet, adding the turmeric, curry and salt to the cooking water. 

Meanwhile, in a frying pan or griddle, add a drizzle of olive oil, brown the skewers until the fish is caramelised, about 2-3 minutes on each side. Set aside in a warm place.

Add the remaining teriyaki sauce to the pan and reduce until slightly caramelised.

Add the rice to the reserved vegetables and mix thoroughly.

Divide the rice among 4 bowls and top with 2 skewers. Sprinkle with the coriander and serve with some of the teriyaki sauce in a small bowl.

Serves 4