Seared swordfish with sushi rice and spicy Japanese dipping sauce
This recipe works best when the swordfish is super fresh (look out for shiny, slightly pink and almost translucent steaks).
Start by the preparing the rice: take 1 cup brown sushi rice and place in a pot with 2 cups water. Bring to a boil, then simmer for about 12 minutes. Switch off the heat and let the rice rest till all the water has been absorbed. In a bowl mix together 2 tbs rice vinegar with 1 tsp salt and 1 tsp sugar till dissolved. Transfer the rice to a bowl and stir in the rice vinegar using a flat spatula. Cover and set aside.
To make the sauce: in a small bowl mix together 2 tbs mayonnaise, 1 tsp ketchup, 1 tsp mirin, 2 tsp soy sauce, and 1/2 tsp wasabi powder (or prepared wasabi will do).
Heat 1 tsp rapeseed oil in a pan till quite hot, sprinkle black and white sesame seeds on both sides of 2 swordfish fillets. Sear the swordfish for about 1-2 minutes per side (depending on how rare you like your fish). Transfer to a cutting board and cut into slices across the grain.
To serve: divide the rice between two bowls, place the swordfish slices overtop and add a large dollop of sauce on the side. Serve 2.
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