Swordfish in Bamboo Leaves - Recipe by Koji Cooks

SWORDFISH IN BAMBOO LEAVES

I made this last night and wasn't really going to include it in my recipe posts, but it was so good I decided to post it. Sorry, no pics of the steps; it is very easy for such a show-stopping dish. Use most any fish not just sword. I had bamboo leaves in my freezer. If you happen to have living bamboo, use them; check to make sure the variety is edible. I think most, if not all, are. The leaves can be purchased online or at Asian groceries. Banana leaves, also available frozen, make a good second choice. Both impart a smokey flavor. Serve it with Koji's spam fried rice and a wedge of lemon.

SWORDFISH IN BAMBOO LEAVES - Recipe (serves 2)

4 bamboo leaves, fresh or reconstituted

4 four inch lengths of cooking string.

2 fillets of swordfish cut in bars about 6-8 ounces each, cut in bars as pictured is nice but not necessary if the natural shape of the fillet does not lend itself to a bar shape, rgardless it will work fine.

MARINADE

2 tablespoons soy sauce

2 teaspoons lemon juice

3 tablespoons extra virgin olive oil

2 tablespoon mirin

1/4 teaspoon green Yuzu kosho or 1/2 teaspoon sriracha

METHOD

Combine the marinade ingredients in a bowl, add fish and coat, refrigerate for 2 hours, flipping twice. Place two lengths of string each on a work surface about 3 inches apart, top the string with a bamboo leaf, followed by the fish, top each with the second bamboo leaf, tie tightly with string, reserve leftover marinade. Heat a grill pan or grill or steel pan over high heat. Place the tied fish bundles on the hot pan and cook for 4 minutes, flip, pour on reserved marinade and cook about 4 minutes longer; this time will vary depending on the size and kind of fish. The fish should be just cooked through; cut one in half to check if necessary. Cut in half, stack as pictured, and serve.

ICE ON A HOT DAY