This recipe gives new meaning to the culinary concept of a loaded potato, Chef. Tamari-infused potato are baked in the oven until fluffy, savoury & crispy-skinned. Crowned with a sriracha-mayo that’s spicy, super creamy and features flaked swordfish sprinkled with NOMU Oriental Rub. Garnished with delicate dots of chives. It’s soy good!
Soy-baked Potato & Flaked Swordfish
Soy-baked Potato & Flaked Swordfish
with creamy sriracha mayo & chives
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Fish
- Fresh Chives
- Green Leaves
- NOMU Oriental Rub
- Potato
- Srirach Mayo
- Swordfish Fillet/s
- Swordfish Fillets
- Tamari Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
SOY-BAKED Potato
Preheat the oven to 220°C. Cut the Potato in half lengthways and place on the tray – don’t remove the skin! Coat in oil, the tamari sauce, and turn cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 35-40 minutes (shifting halfway.)
Fish
When the roast has 10-15 minutes to go, place a pan over medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. When hot, fry the Fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final 30-60 seconds, spice with the NOMU rub. Remove from the pan and season.
SOME PREP
Using two forks, gently shred the swordfish and add to a bowl. Mix in the sriracha mayo, the green leaves, and ½ of the chives. Mix until combined and season.
DINNER IS READY
Dish the potatoes cut side up, top with the creamy sriracha Fish mixture, and garnish with the remaining chives. Well done, Chef!
Potato - 200g
Tamari Sauce - 7,5ml
Swordfish Fillet/s - 1
NOMU Oriental Rub - 5ml
Srirach Mayo - 50ml
Green Leaves - 20g
Fresh Chives - 3g
SOY-BAKED Potato
Preheat the oven to 220°C. Cut the potatoes in half lengthways and place on the tray – don’t remove the skin! Coat in oil, the tamari sauce, and turn cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 35-40 minutes. Alternatively, air fry at 200°C until crispy, 35-40 minutes (shifting halfway.)
Fish
When the roast has 10-15 minutes to go, place a pan over medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. When hot, fry the Fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final 30-60 seconds, spice with the NOMU rub. Remove from the pan and season.
SOME PREP
Using two forks, gently shred the swordfish and add to a bowl. Mix in the sriracha mayo, the green leaves, and ½ of the chives. Mix until combined and season.
DINNER IS READY
Dish the potatoes cut side up, top with the creamy sriracha Fish mixture, and garnish with the remaining chives. Well done, Chef!
Potato - 400g
Tamari Sauce - 15ml
Swordfish Fillet/s - 2
NOMU Oriental Rub - 10ml
Srirach Mayo - 100ml
Green Leaves - 40g
Fresh Chives - 5g
SOY-BAKED Potato
Preheat the oven to 220°C. Cut the potatoes in half lengthways and place on the tray – don’t remove the skin! Coat in oil, the tamari sauce, and turn cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 40-45 minutes. Alternatively, air fry at 200°C until crispy, 35-40 minutes (shifting halfway.)
Fish
When the roast has 10-15 minutes to go, place a pan over medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. When hot, fry the Fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final 30-60 seconds, spice with the NOMU rub. Remove from the pan and season.
SOME PREP
Using two forks, gently shred the swordfish and add to a bowl. Mix in the sriracha mayo, the green leaves, and ½ of the chives. Mix until combined and season.
DINNER IS READY
Dish the potatoes cut side up, top with the creamy sriracha Fish mixture, and garnish with the remaining chives. Well done, Chef!
Potato - 600g
Tamari Sauce - 22,5ml
Swordfish Fillets - 3
NOMU Oriental Rub - 15ml
Srirach Mayo - 150ml
Green Leaves - 60g
Fresh Chives - 8g
SOY-BAKED Potato
Preheat the oven to 220°C. Cut the potatoes in half lengthways and place on the tray – don’t remove the skin! Coat in oil, the tamari sauce, and turn cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 40-45 minutes. Alternatively, air fry at 200°C until crispy, 35-40 minutes (shifting halfway.)
Fish
When the roast has 10-15 minutes to go, place a pan over medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. When hot, fry the Fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final 30-60 seconds, spice with the NOMU rub. Remove from the pan and season.
SOME PREP
Using two forks, gently shred the swordfish and add to a bowl. Mix in the sriracha mayo, the green leaves, and ½ of the chives. Mix until combined and season.
DINNER IS READY
Dish the potatoes cut side up, top with the creamy sriracha Fish mixture, and garnish with the remaining chives. Well done, Chef!
Potato - 800g
Tamari Sauce - 30ml
Swordfish Fillets - 4
NOMU Oriental Rub - 20ml
Srirach Mayo - 200ml
Green Leaves - 80g
Fresh Chives - 10g
Frequently Asked Questions
What is the preparation time for Soy-baked Potato & Flaked Swordfish?
The preparation time for Soy-baked Potato & Flaked Swordfish with creamy sriracha mayo & chives is between 20 and 35 minutes.
What is the total time required to make Soy-baked Potato & Flaked Swordfish with creamy sriracha mayo & chives?
The total time required to make Soy-baked Potato & Flaked Swordfish with creamy sriracha mayo & chives is between 40 and 55 minutes.
How many servings does Soy-baked Potato & Flaked Swordfish provide?
4 servings
What are the main ingredients in Soy-baked Potato & Flaked Swordfish?
Fish, Fresh Chives, Green Leaves, NOMU Oriental Rub, Potato, Srirach Mayo, Swordfish Fillet/s, Swordfish Fillets, Tamari Sauce
What is the nutritional information of Soy-baked Potato & Flaked Swordfish?
Calories: 91, Carbs: 42 grams, Fat: grams, Protein: 41.1 grams, Sugar: 6 grams, Salt: 966.2 grams
How do I prepare Soy-baked Potato & Flaked Swordfish?
DINNER IS READY: Dish the potatoes cut side up, top with the creamy sriracha fish mixture, and garnish with the remaining chives. Well done, Chef! SOME PREP: Using two forks, gently shred the swordfish and add to a bowl. Mix in the sriracha mayo, the green leaves, and ½ of the chives. Mix until combined and season. FISH: When the roast has 10-15 minutes to go, place a pan over medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. When hot, fry the fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final 30-60 seconds, spice with the NOMU rub. Remove from the pan and season. SOY-BAKED POTATO: Preheat the oven to 220°C. Cut the potatoes in half lengthways and place on the tray – don’t remove the skin! Coat in oil, the tamari sauce, and turn cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 35-40 minutes. Alternatively, air fry at 200°C until crispy, 35-40 minutes (shifting halfway.)
What should be prepared from my kitchen to make Soy-baked Potato & Flaked Swordfish?
Fish, Fresh Chives, Green Leaves, NOMU Oriental Rub, Potato, Srirach Mayo, Swordfish Fillet/s, Swordfish Fillets, Tamari Sauce
How many calories does Soy-baked Potato & Flaked Swordfish have?
91 calories
How much fat content does Soy-baked Potato & Flaked Swordfish have?
grams
Woolies Products in this dish
