January 8, 2022
I grilled the swordfish filets over medium-high heat for about 4mn per side, and the U-10 shrimp about 3mn per side. Before grilling, I first let them sit out to come to room temperature, for about 30mn. Then I dried them with paper towels, and rubbed them in olive oil and salt.
For the Sauce, see recipe at bottom of this post.
For the rice, I ground a half sheet of Nori along with a few peanuts, a half small dried red chili, and a dash of salt in my pestle and mortar. I ground them into a thick paste then added it to the rice water, prior to cooking the rice. This gives the finished rice a bite and some scrumptious umami flavor. Over the rice, I layered some steamed bok choy, then the fish/shrimp and topped it with green onion...both grilled and the fresh-sliced green ends.
Ginger-Tamari Sauce
Serves 6
I n g r e d i e n t s:
3 cloves of garlic, roughly chopped
3 tbsp fresh ginger, peeled and roughly chopped
2 tbsp Dijon mustard
1 tbsp fish sauce
1 tbsp raw honey
1/4 c. rice vinegar
1 tbsp toasted sesame oil
white ends of 4 green onions, roughly chopped
1/4 c. Tamari (naturally brewed soy sauce...most other say sauces don't use original healthier techniques of fermentation) I also often substitute Coconut amonios instead of Tamari, or use a combination of the two
One of the following:
If this sauce is for steak (we use flank steak, grill it then slice it thinly, and top with sauce): 1/4 cup heavy cream or coconut milk + 1 tbsp butter and 1 tbsp of flour
If this sauce is for fish: 1/4 cup EVOO (extra virgin olive oil)
green ends of 4 green onions, for garnish
p r e p a r a t i o n:
In a small food processor, add ingredients listed above, from garlic through Tamari. Pulse until well blended and smooth.
If you're using this for steak:
Melt 1 tbsp of butter over medium heat and when the bubbles subside, add 1 tbsp of flour. Mix with a wooden spoon until flour is cooked throughand golden brown. Add the sauce from the processor, as well as the cream or coconut milk. Stir until sauce has thickened and is heated through.
If you're using for fish:
Slowly add the olive oil to the sauce in the food processor. It will thicken/emulsify as you blend. (If you need to keep all fats to a minimum...even healthy fats...you can leave out this step. I think the sauce is yummy even without the olive oil..but it will be more liquidy.)
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