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Stir fried swordfish and peppers spiced with ginger and soy


Rate this recipe 3.7/5 (41 Votes)
Stir fried swordfish and peppers spiced with ginger and soy 0 Picture


  • - 2 slices of swordfish
  • - 2 green peppers
  • - 2 onions
  • - 6 tomatoes
  • - 1 lime
  • - 1 small ginger root
  • - 1 bunch of cilantro
  • - 1 small glass of white wine
  • - 3 tablespoons soy sauce
  • - 1 teaspoon chili paste
  • - Olive Oil
  • Dressing
  • - Lime
  • - Sesame seeds
  • - Sprigs of coriander
  • - 3 grain rice (or wild rice)


Servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 30mins
Cost Budget Friendly


Step 1

Start by washing the peppers and slice them into thin strips. Peel onions and slice them also. Wash tomatoes and cut them into pieces and set aside.

Cut swordfish into cubes the same size, after removing the skin.

In a wok heat a base of olive oil over high heat, and put the onions, peppers and chunks of swordfish. Cook by letting them caramelize slightly. Deglaze with soy sauce, let reduce a few minutes, then pour the white wine. Leave to reduce, add the lime juice, then puree the tomatoes and peppers. Mix well.

Peel the ginger root, then pulverize with a teaspoon. Put it in little by little tasting, so the taste is not too pronounced. Simmer 10 to 15 minutes depending on the consistency of the sauce.

Step 2

Chop cilantro and add to wok, cook for another 5 minutes and stop cooking.

Divide the swordfish mixture into 4 Japanese bowls. Garnish with a slice of lemon and a sprig of cilantro. Place the bowls on plates and serve with a spoonful of rice

Decorate the plates with a little sprinkling of sesame seeds and serve with a nice spoon!!

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