June 2, 2019

Swordfish Fillets with Ginger

Recipe: Swordfish Fillets with Ginger

This simple Japanese-Style recipe features swordfish fillets, marinated in soy sauce, sake and a few drops of ginger juice.

It is one of our favorite recipes (yes, we have many) and its easy preparation makes it ideal for any occasion.

Swordfish yes but not for everyone!

I love swordfish.

One of its many qualities is undoubtedly the resistant texture, almost as solid as a steak and strong flavor. It can then be cooked in different ways (something you can’t do with other types of fish).

Is also a fish rich in important nutritional properties for our body, like protein (a 100 g fillet contains about 25 g of protein), minerals and in particular selenium, incredible antioxidants with protective effects for cardiovascular diseases.

But attention for pregnant women! Swordfish, along with shark and mackerel, is rich in mercury, a non-metal that could compromise the development of the child  (risk hyperactivity and attention deficit).

Where in Japan?

In Japan “Swordfish” is called “メカジキ” (Mekajiki). It is one of the most fished varieties from Japan in the North Western Pacific Ocean and is rooted in the gastronomic culture of the country. Despite the size of the fish, which can reach 450 kg x 3 meters, the actual edible part is very small and valuable.

You can find it cooked (fried, in teriyaki sauce, grilled …) or in its most popular version: Sashimi. Something that you should try if you love the strong flavors and texture.


In this recipe, the marinade will tend to attenuate its strong flavor and the fry will give it that delicious crunchiness that is appreciated by both adults and children!


2 swordfish fillets
1 tablespoon of soy sauce
1/2 spoon of Mirin
1 teaspoon ginger juice
Corn starch (as required)
Seed oil (when enough)

Let’s Cook

Start by cutting your fish into thin fillets.

Combine soy sauce, mirin, ginger juice in a dish and mix well with a spoon.

Marinate your fillets, gently massaging them and leaving them immersed in the sauce for at least 10-15 minutes.

When the time runs out, heat the seed oil in a pan.

Bread your swordfish slices with corn starch and, when the oil has reached the ideal temperature of 170 ° – 180 °, carefully, start frying them until each side will have a nice golden brown.

At this point, while still hot, all you have to do is serve them with some fresh parsley leaves and is ready!

Our dinner!



You can also like: https://www.elydream.com/en/recipe-yellowtail-fish/