Seared Swordfish with Citrus Dressing

Name: Seared Swordfish with Citrus Dressing (Kajiki No Tataki Salad)
Yield: Serves four
Cuisine: Japanese
Ingredients: 105 ml/7 tbsp second dashi stock, or the same amount of water and 5 ml/1 tsp dashi-no-moto; 30 ml/2 tbsp toasted sesame oil; 105 ml/7 tbsp shoyu; 15 ml/1 tbsp toasted sesame seeds; 2 cartons mustard and cress; juice of ½ lime; rind of ½ lime, shredded into thin strips; 1 Japanese cucumber or salad cucumber; 50 g/2 oz carrot, peeled; 75 g/3 oz daikon, peeled; 300 g/11 oz skinned fresh swordfish steak, cut against the grain; 10 ml/2 tsp vegetable oil

Kajiki No Tataki Salad

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Kajiki No Tataki Salad is a good example of how the Japanese try out new dishes from all over the world and soon start to arrange them in a Japanese way. Fresh fish is sliced thinly and seared or marinated, then served with salad leaves and vegetables.

Ingredients

75 g/3 oz daikon, peeled
50 g/2

Asia
Japan
Fish course
Pescatarian

Method

Make the vegetable garnishes first. Use a very sharp knife, mandolin or vegetable slicer with a julienne blade to make very thin (about 4cm/1½in long) strands of daikon, carrot and cucumber. Soak the daikon and carrot in ice-cold water for 5 minutes, then drain well and keep in the refrigerator.