Thinair Menu


Baked Szechuan-style swordfish

Sunday, 01 October 2017 14:04:28 -0700


  • 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
  1. Place fish steaks in dish or bowl. Pour mixed merinade over fish, turn fish so all sides are exposed to merinade mixture.
  2. Merinate fish for at least 1 hour, then turn and continue merinating for 1 more hour.
Basting mixture:
  • 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
  1. Mix ingredients, let stand at room temperature for an hour.
  2. Preheat oven to 400°F. When ready to cook fish, place fish steaks in oiled roasting dish, but don't crowd them in.
  3. Using a pastry brush, evenly coat the tops of each steak with basting mix.
  4. Bake for ~10-15 min. Time is not reliable guide to doneness, use thermometer to check internal temperature of thickest steak. Remove from oven when temp reaches 120°F. (Temp rises >=5°F during rest.) Fish easily overcooks so be sure to measure temp carefully and take fish out of oven promptly.
  5. After removing from oven, cover baking dish with aluminum foil, let fish rest for 5-10 min. before serving (so juices stabilize).
categories: fish, Asian

About Thinair Recipes

Recipes developed specifically for low-sodium diets—so easy to use! Here's a quick guide. Ingredients are in boxes:

  • garlic, chopped 3 cloves

Recipes can have several ingredient boxes showing stuff needed for numbered step-by-step instrucions:

  1. Saute garlic in oil until soft.
  2. Add chicken stock to pan...

Not too complicated!

BTW when "salt" is an ingredient, it refers to KCl or "salt substitute", not NaCl in any form! Ask your doctor if that's OK, KCl may not be healthy for some people.