Japanese Swordfish, Yuan Style

Ms. Shimbo says that “Yuan yaki is a traditional and popular Japanese grilling technique.” Fish fillets are marinated with yuzu, then grilled. The recipe she presents, however, is pan-fried. Ms. Shimbo’s recipe is actually a whole menu including deep-fried lotus root and burdock, but we’ve only served it “Western-Style” without the deep-frying.

Because we have made this fish 3 or 4 times since last October, I think it’s one of our favorite recipes in the book. One reason for that is the fish is easy enough for Mr. Tess to prepare. Another reason is that the fish is good cold or at room temperature so it is a dish that can be happily served a second time.

Mr. Tess made this on Sunday(3 Feb. 08), the day before my mom died, so it seems appropriate to add this recipe now.

Swordfish in Yuan Style, page 366

Kajikimaguro no Yuan Yaki
serves 4

• 1/4 cup shoyu
• 1/4 cup mirin
• 1/4 cup sake
• 6 slices yuzu citron

Substitute 2 slices each of lime, lemon, and orange. We have used yuzu juice with orange or Meyer lemon slices.

• 4 8-ounce swordfish steaks

In a cake pan large enough to hold all the fish in a single layer, combine the shoyu, mirin, sake, and citrus slices. Add the steaks to the pan and marinate them for 30 minutes.

• 1/3 cup flour
• 2 Tablespoons vegetable oil

Remove the fish from the marinade, and reserve the marinade, but discard the citrus slices. Wipe the fish dry and coat it lightly with flour.
Heat a large skillet over medium heat and add the oil. When the oil is hot, add the fish and cook until the bottom is golden. Turn and cook until the other side is golden. Reduce heat to low, and cook the fish until it’s done, about 8 minutes for 1″ thick steaks. Transfer fish to a plate and cover to keep it warm.

It’s interesting that we both used the same ingredients and the results were different. I think I cook the steaks at a much higher temperature, so mine look slightly burned.

Dry the skillet with paper towels to remove oil. Add the reserved marinade, bring it to a boil over medium heat. Reduce heat to low and cook for 2 – 3 minutes.
Return the fish to the skillet, and cook the fish over medium-high heat for about 1 minute, basting until the fish is well coated with the sauce.

• Serve garnished with minced shiso or parsley.

⇐ Previous Post		Next Post ⇒
Simmered Cabbage and Abura-Age		Tsukemono: Radish Apricot Pickles

Advertisement