CookPal AI
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Swordfish with Vegetable Sauce

Coût $12, économiser $8

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $12

INGRÉDIENTS

  • Fish

    • 🐟 2 fillets swordfish

  • Vegetables

    • 🧅 1/2 onion, thinly sliced
    • 🥕 1/3 carrot, julienned
    • 1 bell pepper, thinly sliced

  • Seasoning

    • 🧂 Pinch of salt
    • Pinch of black pepper

  • Cooking Essentials

    • Cornstarch, as needed
    • 2 tbsp vegetable oil

  • Sauce Ingredients

    • 1 tbsp sake
    • 1 tbsp mirin
    • 🍬 1/2 tsp sugar
    • 2 tsp soy sauce
    • 💧 100 ml water
    • 1/4 tsp dashi powder

  • Thickening Agent

    • 1/2 tbsp cornstarch
    • 💧 1/2 tbsp water

ÉTAPES

1

Thinly slice the onion, julienne the carrot, and thinly slice the bell pepper after removing seeds and stem.

2

Sprinkle salt on the swordfish fillets, let sit for 5 minutes, and pat dry. Coat the fillets with cornstarch.

3

Heat vegetable oil in a frying pan over medium heat. Cook the swordfish fillets, flipping occasionally, until fully cooked. Remove and set aside.

4

Wipe the pan clean and heat again. Add the sliced vegetables and stir-fry until softened.

5

Add the sauce ingredients (sake, mirin, sugar, soy sauce, water, dashi powder) and mix well. Bring to a boil, then add the cornstarch slurry and stir until thickened.

6

Return the swordfish fillets to the pan and coat them evenly with the sauce.

7

Plate the dish and sprinkle black pepper on top before serving.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 25g
    Protéines
  • 15g
    Glucides
  • 8g
    Graisses

💡 Astuces

Use fresh vegetables for better flavor and texture.Adjust the seasoning to your taste preference.Pair with steamed rice for a complete meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.