Teriyaki Swordfish Bites

Serves 4

2x 220g swordfish steaks Olive oil spray

For the teriyaki sauce: 1 1⁄2 tbsp soy sauce
2 tbsp mirin
1 tbsp brown sugar

1 garlic clove, crushed
1 tsp grated fresh ginger 1 tsp sesame oil

To serve:

Steamed jasmine rice

1 cup corn kernels

Toasted sesame seeds Spring onion

Method:

Pat swordfish cubes dry with paper towels. Cut into 3cm cubes. Spray with olive oil spray.

If using a pan, add swordfish cubes in a single layer to a hot non-stick frying pan and sear for 2–3 minutes on each side until golden and cooked through but still moist. If using an air fryer; preheat the air fryer to 190°C. Air-fry swordfish cubes for 5 minutes.

Meanwhile, in a small saucepan, combine soy sauce, mirin, brown sugar, garlic, ginger, and sesame oil. Bring to a simmer over medium heat, stirring until sugar dissolves. Simmer gently for 4 minutes until slightly thickened.

Plate swordfish bites with steamed jasmine rice and sweetcorn kernels on the side. Pour over the teriyaki sauce and serve. Sprinkle toasted sesame seeds and spring onions.