1st Course Recipe
cured swordfish, fresno chili, black currant, pine nuts, dashi
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Ingredients
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Main Ingredients
Curing Mixture
Method
Curing the Swordfish
- 1
- 2
Cure the Swordfish
Rub the curing mixture all over the swordfish fillet. Wrap it tightly in plastic wrap and refrigerate for 24 hours.
Preparing the Dish
- 3
Prepare the Ingredients
After 24 hours, remove the swordfish from the refrigerator, rinse off the curing mixture, and pat dry. Thinly slice the Fresno chili and set aside.
- 4
- 5
Assemble the Dish
On a serving plate, arrange the sliced cured swordfish. Scatter the Fresno chili, black currants, and toasted pine nuts on top. Drizzle with dashi stock before serving.
