Teriyaki Swordfish- 600gm swordfish
- 125ml Kikkoman Teriyaki Marinade
- 4 spring onions, cut into 4 cm lengths
- 10 -12 wooden skewers, soaked in water for 15 minutes
- 2-3tbls flying fish roe to serve
Wasabi Mayo- 1cup good whole egg mayonnaise
- 4tsp wasabi powder
- 1tsp fresh lime juice
- 1tsp honey
Dressing for Tomato Salad- 2cm piece of ginger, finely grated
- Juice of 1/2 lime
- 1tbls Kikkoman Less Salt Soy Sauce
- 1tbls honey
- 2tbls peanut or vegetable oil
Tomato Salad- 300gm small heritage tomatoes or cherry tomatoes, cut into wedges
- 100gm mixed lettuce leaves
- Lime wedges to serve
| Teriyaki Swordfish- Cut swordfish into 2cm squares. Place in a large zip lock bag. Add the Teriyaki sauce and seal. Leave to marinade in the refrigerator for at least 30 minutes
- Thread the swordfish and the onion onto the soaked skewers. Heat a grill plate on medium heat. Cook for 2-3 minutes on each side or until fish is just cooked through
Wasabi Mayo- Make the mayo by placing all of the ingredients into a small bowl and mix well. Cover the bowl and place in the refrigerator until ready for use.
Dressing for Tomato Salad- Place all of the ingredients into a small bowl and whisk to emulsify. Set dressing aside until ready for use
Tomato Salad- To serve, assemble the tomato salad by placing the wedges in a serving bowl and drizzle with the dressing. Gently mix
- Place the skewers on a platter and lightly sprinkle with the fish roe. Add the bowl of wasabi mayo and lime wedges to complete the meal
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