Cut the swordfish fillets in half horizontally, then into thirds vertically. Season with salt and pepper.

Cut the daikon radish into quarters lengthwise, then slice into 5mm thick pieces. Halve the red bell pepper horizontally and slice into thin strips. Thinly slice the garlic and remove the core.

Heat salad oil and garlic in a frying pan over low heat. Once fragrant, add the swordfish and cook on medium heat until both sides are browned. Remove from the pan.