Lightly fried panko crusted swordfish cutlet served with a citrusy creamy aioli spiked with tangy wasabi.
Recipe created in partnership with Chef Nando Chang at Itamae Ao.
Swordfish Katsu with Wasabi Acebichado Aioli
Yield
2 servings
Prep Time
45 minutes
Cook Time
10 minutes
kikkoman products used:
About this recipe
ingredients
Swordfish:
8 ounces Swordfish Cutlet*, cut into 2 portions
Kosher salt and cracked pepper
Soy Sauce Marinade:
1 ½ tablespoons Kikkoman® Less Sodium Soy Sauce
1 ½ tablespoons Kikkoman® Kotteri Mirin®
1 ½ tablespoons grated ginger
Panko Coating:
3 large eggs
¾ cup Kikkoman® Japanese Style Tempura Batter Mix
¼ cup corn starch
2 cups Kikkoman® Panko Japanese Style Toasted Bread Crumbs
Pinch kosher salt
Maldon salt to taste and coarsely ground black pepper to taste
Leche de Tigre:
100 grams fresh squeezed and strained lime juice
10 grams raw garlic puree
5 grams kosher salt
Wasabi Acebichado Aioli:
2 egg yolks
1 teaspoon Dijon mustard
16 ounces avocado oil
1 whole roasted jalapeño pepper, chopped
1 whole roasted shishito pepper, chopped
1 ounce cilantro (blanched)
2 ounces Kikkoman® Wasabi Sauce
To Fry
16 ounces oil for frying
directions
Directions:
- To prepare swordfish cutlet, pound fish lightly to desired thickness , 1/2 to 3/4-inch is recommended. Lightly season with salt and pepper, then set aside for a few minutes.
- To prepare marinade whisk together soy sauce, kotteri mirin and ginger in a medium mixing bowl. Add fish and turn to coat both sides, making sure to cover all sides evenly. Cover loosely and allow to rest for at least 1 hour.
- To prepare coating, whisk together eggs in a medium mixing bowl; set aside. Mix together tempura flour, cornstarch and a pinch of salt in a medium bowl; set aside. Toss bread crumbs with a pinch of salt and pepper in a medium size shallow container; set aside.
- To prepare Leche de Tigre, place strained lime juice, garlic and salt in a small bowl. Whisk until garlic and salt have completely dissolved, then let stand for 10 minutes.
- To prepare aioli, place egg yolks and mustard into blender and set on medium. (Or whisk by hand in a medium size heavy bowl.) Very slowly add oil until mixture is thick and creamy. Reduce speed to low and very slowly add Leche de Tigre. Blend in the roasted peppers, then add wasabi paste, mixing until sauce is emulsified. Taste to correct saltiness and sourness.
- To prepare swordfish, toss fish in flour mixture and coat evenly. Place fish into egg wash, turning to coat completely. Finally add to breadcrumbs, turning to coat evenly.
- Place frying oil in a wide shallow frying pan and heat to 375°F. Add fish and fry until it’s golden brown and cooked to and internal temperature of 145°F. Remove from oil, allow it to sit on a paper towel lined baking sheet to absorb any extra oil. Season with salt flakes and pepper, if desired.
- Serve immediately with aioli, refrigerating extra for another use.
*Most large white fish will work in this recipe. Ask your local fishmonger for top loin fillet.
Recipe tip: If you’re sensitive to heat, remove the seeds from the peppers before using.
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE