It’s fish and chips but elevated with amazing Asian flavours. Sided with roasted NOMU Oriental Rub-spiced sweet potatoes and a refreshing green cucumber and cabbage slaw, the swordfish fillet is a delight on the plate with its savoury soy flavours and undercurrent of Asian marinade.
Asian-style Fish & Chips
Asian-style Fish & Chips
with roasted sweet potato wedges & a creamy zingy slaw
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Asian Marinade
- Cabbage
- Cucumber
- Fish
- Fresh Ginger
- Kewpie Mayo
- NOMU Oriental Rub
- Sweet Potato
- Swordfish Fillet
- Swordfish Fillets
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
COAT & CRISP UP
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, ½ the rub, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SWORDFISH AFICIONADO
Pat the swordfish dry with paper towel. In a bowl, combine the Asian marinade, the grated ginger, the remaining rub, 10ml of oil, and a sweetener of choice. Add the swordfish and toss until coated. Set aside to marinate for at least 10 minutes.
AN ASIAN TWIST
In a bowl, combine the sliced cabbage, the cucumber matchsticks, the mayo, a sweetener of choice (optional), and seasoning.
FRY THE FISH
When the sweet potato has 10 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, remove the swordfish from the marinade (reserving it in the bowl) and add to the pan, skin-side down. Fry for 3-5 minutes until the skin is crispy and golden. Flip, and cook for 2-3 minutes on the other side until cooked through. In the final minute, baste the swordfish with the reserved marinade. Remove from the pan and season.
FLAKY PERFECTION ON A PLATE!
Plate up the Asian marinated swordfish. Side with the creamy slaw and the roasted sweet potato wedges. Well done, Chef!
Sweet Potato - 250g
NOMU Oriental Rub - 7,5ml
Swordfish Fillet - 1
Asian Marinade - 20ml
Fresh Ginger - 10g
Cabbage - 100g
Cucumber - 50g
Kewpie Mayo - 30ml
COAT & CRISP UP
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, ½ the rub, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SWORDFISH AFICIONADO
Pat the swordfish dry with paper towel. In a bowl, combine the Asian marinade, the grated ginger, the remaining rub, 20ml of oil, and a sweetener of choice. Add the swordfish and toss until coated. Set aside to marinate for at least 10 minutes.
AN ASIAN TWIST
In a bowl, combine the sliced cabbage, the cucumber matchsticks, the mayo, a sweetener of choice (optional), and seasoning.
FRY THE FISH
When the sweet potato has 10 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, remove the swordfish from the marinade (reserving it in the bowl) and add to the pan, skin-side down. Fry for 3-5 minutes until the skin is crispy and golden. Flip, and cook for 2-3 minutes on the other side until cooked through. In the final minute, baste the swordfish with the reserved marinade. Remove from the pan and season.
FLAKY PERFECTION ON A PLATE!
Plate up the Asian marinated swordfish. Side with the creamy slaw and the roasted sweet potato wedges. Well done, Chef!
Sweet Potato - 500g
NOMU Oriental Rub - 15ml
Swordfish Fillets - 2
Asian Marinade - 40ml
Fresh Ginger - 20g
Cabbage - 200g
Cucumber - 100g
Kewpie Mayo - 60ml
COAT & CRISP UP
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, ½ the rub, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
SWORDFISH AFICIONADO
Pat the swordfish dry with paper towel. In a bowl, combine the Asian marinade, the grated ginger, the remaining rub, 30ml of oil, and a sweetener of choice. Add the swordfish and toss until coated. Set aside to marinate for at least 10 minutes.
AN ASIAN TWIST
In a bowl, combine the sliced cabbage, the cucumber matchsticks, the mayo, a sweetener of choice (optional), and seasoning.
FRY THE FISH
When the sweet potato has 10 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, remove the swordfish from the marinade (reserving it in the bowl) and add to the pan, skin-side down. Fry for 3-5 minutes until the skin is crispy and golden. Flip, and cook for 2-3 minutes on the other side until cooked through. In the final minute, baste the swordfish with the reserved marinade. Remove from the pan and season.
FLAKY PERFECTION ON A PLATE!
Plate up the Asian marinated swordfish. Side with the creamy slaw and the roasted sweet potato wedges. Well done, Chef!
Sweet Potato - 750g
NOMU Oriental Rub - 22,5ml
Swordfish Fillets - 3
Asian Marinade - 60ml
Fresh Ginger - 30g
Cabbage - 300g
Cucumber - 150g
Kewpie Mayo - 90ml
COAT & CRISP UP
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, ½ the rub, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
SWORDFISH AFICIONADO
Pat the swordfish dry with paper towel. In a bowl, combine the Asian marinade, the grated ginger, the remaining rub, 40ml of oil, and a sweetener of choice. Add the swordfish and toss until coated. Set aside to marinate for at least 10 minutes.
AN ASIAN TWIST
In a bowl, combine the sliced cabbage, the cucumber matchsticks, the mayo, a sweetener of choice (optional), and seasoning.
FRY THE FISH
When the sweet potato has 10 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, remove the swordfish from the marinade (reserving it in the bowl) and add to the pan, skin-side down. Fry for 3-5 minutes until the skin is crispy and golden. Flip, and cook for 2-3 minutes on the other side until cooked through. In the final minute, baste the swordfish with the reserved marinade. Remove from the pan and season.
FLAKY PERFECTION ON A PLATE!
Plate up the Asian marinated swordfish. Side with the creamy slaw and the roasted sweet potato wedges. Well done, Chef!
Sweet Potato - 1kg
NOMU Oriental Rub - 30ml
Swordfish Fillets - 4
Asian Marinade - 80ml
Fresh Ginger - 40g
Cabbage - 400g
Cucumber - 200g
Kewpie Mayo - 125ml
Woolies Products in this dish
