Best 2 Swordfish Over Ginger Hot And Sour Soba Soup Recipes
**Swordfish Over Ginger Hot-and-Sour Soba Soup: A Symphony of Flavors**
Indulge in a culinary journey that tantalizes your taste buds with this exquisite swordfish dish served over a vibrant ginger hot-and-sour soba soup. The succulent swordfish, expertly seared to perfection, harmonizes with the piquant and tangy broth, creating a delightful balance of flavors. The soba noodles, buckwheat's gift to the culinary world, add a delightful texture and heartiness to the soup. This recipe presents a harmonious blend of Asian and Western influences, resulting in a dish that is both exotic and comforting. Alongside the main course, you'll also discover variations that cater to diverse preferences, including a vegetarian soba noodle soup and a spicy swordfish recipe to ignite your palate. Embark on this culinary adventure and experience the symphony of flavors that await you.
GRILLED SWORDFISH WITH SWEET-AND-SOUR SAUCE
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Brush swordfish lightly with vegetable oil and broil or grill until done. Use the Canadian rule: measure fish at the thickest part and cook 10 minutes to the inch.
- Combine vinegar, ginger, sugar, 1/2 cup water, soy sauce and pineapple and mix well. Bring to boil; reduce heat and simmer 2 minutes.
- Combine cornstarch with 1 tablespoon water to make smooth paste. Stir in remaining 2 tablespoons of water and stir well. Stir into sauce and cook briefly, stirring, just until mixture thickens. Spoon sauce over fish; sprinkle with cilantro and serve.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 16 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 3 grams, Sodium 267 milligrams, Sugar 15 grams, TransFat 0 grams
SWORDFISH OVER GINGER HOT AND SOUR SOBA SOUP
The aroma is out of this world. This Asian-inspired recipe yields very generous helpings, and is chock-full of veggies and lean protein. Lemongrass and lime give it a nice sour punch. Can easily be tweaked to make it gluten free. Garnish with any leftover cilantro and green onion, if desired.
Provided by hamburgertuktuk
Categories Seafood Soup
Time 1h
Yield 4
Number Of Ingredients 19
Steps:
- Bring water to a boil in a pot. Rinse swordfish and pat dry; season both sides with a pinch of salt and pepper. Reduce boiling water to a simmer. Stir in bouillon and 3/4 of the lime juice. Add carrots, bean sprouts, soy sauce, green onions, jalapeno, lemongrass, cilantro, 2/3 of the garlic, and ginger. Simmer broth for at least 10 minutes.
- Heat 1 tablespoon olive oil in a saucepan over medium heat. Add mushrooms; season with a pinch of salt and pepper and add remaining garlic. Cook until tender, about 5 minutes. Transfer mushrooms to a bowl. Wipe the pan clean if there are bits stuck to the bottom.
- Return pan to medium-high heat; add remaining olive oil and swordfish. Cook until internal temperature reaches at least 145 degrees F (63 degrees C), 4 to 5 minutes per side. Squeeze remaining lime juice over the fish and set aside to rest.
- Add mushrooms and bok choy to the broth. Continue simmering on low, about 5 minutes. Add soba noodles; cook until heated through, 5 to 7 minutes. Add sesame oil.
- Cut each block of noodles in half and divide between 4 bowls. Ladle vegetables and broth over the top. Cut swordfish steaks into equal pieces and place one on top of each bowl.
Nutrition Facts : Calories 630.9 calories, Carbohydrate 95.1 g, Cholesterol 32.3 mg, Fat 13.2 g, Fiber 5.4 g, Protein 33 g, SaturatedFat 2.1 g, Sodium 1084.9 mg, Sugar 6.1 g
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and tools prepped and ready to go. This will help you stay organized and avoid scrambling later on.
- Choose the right swordfish: Look for a swordfish steak that is about 1 inch thick and has a firm, meaty texture. Avoid any steaks that are thin or have a lot of dark spots or blemishes.
- Cook the swordfish properly: Swordfish is a delicate fish, so it's important to cook it carefully to avoid overcooking it. The best way to cook swordfish is to grill, pan-sear, or bake it. Avoid frying or deep-frying swordfish, as this can make it tough and dry.
- Make the hot and sour soba soup ahead of time: The soup can be made up to 3 days ahead of time and stored in the refrigerator. When you're ready to serve, simply reheat the soup over medium heat until warmed through.
- Serve the swordfish over the hot and sour soba soup: This dish is best served immediately, with a garnish of fresh herbs, such as cilantro or scallions.
Conclusion:
This swordfish over ginger hot and sour soba soup is a delicious and easy-to-make dish that is perfect for a weeknight meal. The swordfish is cooked to perfection and the soup is flavorful and satisfying. With a few simple tips, you can easily make this dish at home. So next time you're looking for a healthy and delicious seafood dish, give this swordfish over ginger hot and sour soba soup a try.
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