Teriyaki swordfish with sweet chilli noodles

    1 hour 5 min

    Teriyaki is a popular cooking style in Japan. It derives from teri, meaning ‘shine’, and yaki, which means ‘to grill’. The teriyaki marinade used to coat fish or meat is usually made with soy sauce, rice and sugar and can be bought ready-made from most supermarkets. It has an intense flavour, so you only need to use a little.

    10 people made this

    Serves: 4 

    • 550 g (1¼ lb) thick swordfish steaks
    • 4 small red onions, quartered
    • 1 large yellow pepper, seeded and cut into 16 cubes
    • 2 limes, each cut into 8 thick slices
    • 2 tbsp chopped fresh coriander to garnish
    • For the marinade
    • 3 tbsp teriyaki marinade
    • 1 tbsp clear honey
    • 1 tsp toasted sesame oil
    • 1 garlic clove, crushed
    • For the sweet chilli noodles
    • 250 g (8½ oz) fine egg noodles
    • 1 tbsp sunflower oil
    • 2 garlic cloves, sliced
    • 1 tbsp finely chopped fresh root ginger
    • 125 g (4½ oz) mange-tout, sliced
    • 6 spring onions, shredded
    • 3 tbsp sweet chilli sauce
    • 2 tbsp light soy sauce

    Prep:55min  ›  Cook:10min  ›  Ready in:1hr5min 

    1. If using wooden skewers, soak them in cold water for at least 30 minutes. Preheat the grill to high.
    2. Cut the swordfish into 24 bite-sized pieces. Mix together the marinade ingredients in a bowl and toss in the fish to coat all over. Thread the fish onto 8 skewers, alternating the cubes with the onions, pepper and limes.
    3. Grill the brochettes for 8–10 minutes or until the fish is just cooked but still very slightly translucent in the centre and all the ingredients are golden brown. Turn the brochettes halfway through the cooking and baste with the remaining marinade.
    4. While the brochettes are cooking, prepare the noodles. Place the noodles in a saucepan of boiling water, bring back to the boil and simmer for 3 minutes. Or cook the noodles according to the packet instructions. Drain well. Heat the oil in a wok over a high heat and cook the garlic and ginger for 30 seconds. Add the mange-tout and spring onions and stir-fry for 1 minute. Add the noodles with the sweet chilli and soy sauces, and stir and toss together for 1–2 minutes.
    5. Spoon the noodle mixture onto warm plates and top with the fish brochettes. Garnish with the chopped coriander and serve.

    Another idea

    For Italian-style monkfish brochettes, cut the 2 fillets from a 600 g (1 lb 5 oz) monkfish tail. Mix together 2 tbsp extra virgin olive oil, 2 tsp balsamic vinegar, 1 tbsp clear honey and 2 tbsp shredded fresh basil. Lay a sheet of cling film on a chopping board. Arrange 3 slices of Parma ham, trimmed of excess fat, on the cling film, overlapping them slightly, and top with a monkfish fillet. Spoon over half of the basil mixture, then wrap the fish in the ham, using the cling film to help. Repeat with the remaining monkfish fillet and 3 more slices of Parma ham. Discard the film, then use a sharp knife to cut the fish across into 2.5 cm (1 in) slices. Thread onto skewers with 12 cherry tomatoes and 1 large green pepper, seeded and diced. Brush any remaining basil mixture over the fish and vegetables. Grill for 6–8 minutes or until the fish is cooked and will flake easily. Serve with a crisp salad and crusty bread.

    Plus points

    Swordfish is an excellent source of vitamin B12, which apart from its role in the formation of red blood cells is involved in maintaining a healthy nervous system, as it helps to form the protective sheath around nerves. * Mange-tout, meaning literally ‘eat all’, are a good source of vitamin C. They contain more of this vitamin than peas because the pods make an additional contribution. * Lime is a good source of vitamin C.

    Each serving provides

    B1, B6, B12, C, niacin, selenium * iron, potassium * A, B2, E, folate, calcium, copper, zinc

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    Reviews in English (1)


    I enjoyed cooking this, and it looks great at the end! The presentation and 'exotic' nature of the dish along with the easy preparation would make it an excellent choice if you were cooking for guests. I used medium egg noodles rather than fine, because that's what I already had in the cupboard.  -  04 Apr 2014