Soy-baked Potato & Flaked Swordfish

Name: Soy-baked Potato & Flaked Swordfish
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Fish; Fresh Chives; Green Leaves; Line-caught Swordfish Fillet/s; Line-caught Swordfish Fillets; NOMU Seafood Rub; Potato; Srirach Mayo; Tamari Sauce

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 Seafood Rub. Garnished with delicate dots of chives. It’s soy good!

Soy-baked Potato & Flaked Swordfish

with creamy sriracha mayo & chives

4.7

16 reviews

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Seasoning (salt & pepper)
Water
Paper Towel
Cooking Spray

Photo of Soy-baked Potato & Flaked Swordfish

Serves 1

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! Lightly coat in cooking spray, 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 and lightly add cooking spray. 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
Line-caught Swordfish Fillet/s - 1
NOMU Seafood Rub - 5ml
Srirach Mayo - 50ml
Green Leaves - 20g
Fresh Chives - 3g

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Serves 2

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! Lightly coat in cooking spray, 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 and lightly add cooking spray. 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
Line-caught Swordfish Fillet/s - 2
NOMU Seafood Rub - 10ml
Srirach Mayo - 100ml
Green Leaves - 40g
Fresh Chives - 5g

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Serves 3

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! Lightly coat in cooking spray, 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 and lightly add cooking spray. 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
Line-caught Swordfish Fillets - 3
NOMU Seafood Rub - 15ml
Srirach Mayo - 150ml
Green Leaves - 60g
Fresh Chives - 8g

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Serves 4

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! Lightly coat in cooking spray, 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 and lightly add cooking spray. 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
Line-caught Swordfish Fillets - 4
NOMU Seafood Rub - 20ml
Srirach Mayo - 200ml
Green Leaves - 80g
Fresh Chives - 10g

Download the Recipe

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, Line-caught Swordfish Fillet/s, Line-caught Swordfish Fillets, NOMU Seafood Rub, Potato, Srirach Mayo, Tamari Sauce

What is the nutritional information of Soy-baked Potato & Flaked Swordfish?

Calories: 492, Carbs: 42 grams, Fat: grams, Protein: 41.2 grams, Sugar: 6 grams, Salt: 1075.6 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 and lightly add cooking spray. 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 potato in half lengthways and place on the tray – don’t remove the skin! Lightly coat in cooking spray, 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.)