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
Tips & Hints:
Flying fish or Smelt Roe can be sourced at Asian food stores
Review
Print
Collect
No reviews for this recipe yet.