Directions

What are we cooking today?

1. An Asian inspired broth, with fresh vegetables and succulent Swordfish.

Getting started

1. To make the marinade, mix the mirin, sake, and honey in a small sauce pan, with a whisk or wooden spoon, and heat on medium until it starts to simmer.

2. Remove from heat and stir in the miso paste and ginger. Allow to cool to room temperature and whisk in sesame oil.

3. Use ¼ of the marinade for the sword fish. Placing in a container or storage bag, and leaving in the fridge for at least a couple of hours. This can also be left to marinade over night.

Once the fish has Marinated

1. Preheat the oven to 200 degrees c.

2. While the oven preheats, put the rice on to cook, as per packet instructions.

3. Start the miso sauce by adding the remaining miso marinade to 2 cups of hot water, in a medium pot. Allow the broth to come to a light simmer, stirring occasionally. Add the shiitake mushrooms to the broth.

4. Place the marinated sword fish steaks on a baking sheet on an oven tray and pour any remaining marinade over the top.

5. Bake for 6 to 8 minutes depending on thickness. You can cook under a hot grill to get a more glazed and caramelised finish.

6. Add the sliced bok choy and broccoli to the broth and cook for a couple of minutes until tender.

7. Serve the cooked rice, topped with the cooked vegetables and miso broth. Place the swordfish on the vegetables and sprinkle with spring onion, peanuts and desiccated coconut.

8. Best eaten with chop sticks