Baked Szechuan-style swordfish
Thinairarts flavorful low sodium recipe
Ingredients
- Swordfish steak, ~5 oz, 5 pieces
- Chinese rice wine, 1/4 cup
- Molasses, 1½ tsp
- Salt, ~1/2 tsp
- Rice wine vinegar, 1/2 tsp
- Clam juice, 3 tbsp
- Ginger, chopped, 2 tsp
- Green onions, chopped fine, 5
- Vegetable oil, neutral taste, 3 tbsp
- Chili paste, 1/2 - 1 tsp
- Szechuan peppcorn, roasted, fine ground, 1/2 tsp
- Black pepper, 1 or 2 grinds
- Salt, to taste
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