Ingredients
Ingredient amounts are adjusted. Steps, cooking times, equipment, and the Shopping List use the original recipe for 4 servings.
Check off ingredients as you prep.
- 1 1/2 cups jasmine rice, rinsed until the water runs mostly clear
- 1 cup full-fat unsweetened coconut milk
- 1 1/4 cups water
- 1 tablespoon finely grated fresh ginger
- 1/2 teaspoon kosher salt
- 1/3 cup low-sodium soy sauce
- 3 tablespoons packed light brown sugar
- 2 tablespoons mirin
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon cornstarch
- 1 tablespoon cold water
- 4 center-cut swordfish steaks, about 8 ounces and 1 inch thick each
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup white sesame seeds
- 3 tablespoons black sesame seeds
- 3 nori sheets, finely crumbled
- 2 tablespoons neutral high-heat oil, such as avocado or grapeseed oil
- 5 cups thinly sliced napa cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 4 scallions, thinly sliced on the bias and divided
- 2 tablespoons unseasoned rice vinegar
- 1 1/2 tablespoons toasted sesame oil
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons granulated sugar
Allergen check: Soy, Sesame recognized in these ingredients. Check package labels and substitutions.
Step by step
- Build the rice first. Combine the rinsed rice, coconut milk, water, ginger, and 1/2 teaspoon salt in a medium saucepan. Bring it just to a boil, stirring once so nothing catches. Cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and leave covered for 10 minutes. No peeking. You’ve got this.
- Make that sweet soy shine. Combine 1/3 cup soy sauce, brown sugar, mirin, and 1 tablespoon rice vinegar in a small saucepan. Simmer over medium heat for 4 to 6 minutes, until the sugar dissolves and the sauce reduces slightly. Stir the cornstarch with 1 tablespoon cold water, whisk it into the simmering sauce, and cook for 30 to 60 seconds, until glossy and able to lightly coat a spoon. Remove from the heat.
- Bring the slaw together. Whisk 2 tablespoons rice vinegar, sesame oil, 1 tablespoon soy sauce, and granulated sugar in a large bowl. Add the napa cabbage, carrots, bell pepper, and half the scallions. Toss well and let it stand for 10 minutes. Keep it lively, not wilted.
- Mix the white sesame seeds, black sesame seeds, and crumbled nori on a wide plate. Pat the swordfish very dry. Season both sides with 1 teaspoon salt and the black pepper. Press both broad sides firmly into the nori-sesame mixture immediately before cooking. That crust is your power move.
- Heat a large cast-iron or heavy skillet over medium-high heat. Add the neutral oil. When it shimmers, lay in the swordfish without crowding; cook in two batches if needed. Sear for 3 to 4 minutes without moving, flip carefully, and cook for another 3 to 5 minutes. Reduce the heat if the sesame darkens too quickly. The center must reach 145°F and turn opaque while remaining moist.
- Fluff the coconut-ginger rice with a fork. Divide it among four plates and add the slaw. Set one swordfish steak beside the rice, spoon the warm sweet soy around and lightly over the fish, and shower the top with the remaining scallions. Plate it proud. You just brought The Lakehouse home. DUNZO!
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A little more about this recipe
Timing
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
Yield & storage
Original yield
Storage
Refrigerate swordfish, rice, sauce, and slaw in separate airtight containers within 2 hours. Keep for up to 2 days. Reheat the fish gently to 165°F and reheat the rice with a splash of water; serve the slaw cold. The sesame crust will soften in storage.
From Tony’s kitchen
The menu locks this one in: nori-sesame swordfish, coconut-ginger rice, sweet soy, and napa cabbage slaw. The photo backs it up with a dark, deeply seared crust, glossy sauce, and fresh scallions. Big restaurant energy. Totally manageable at home. You’re gonna crush this.
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Soy, Sesame
- Jasmine rice
- full-fat unsweetened coconut milk
- water
- fresh ginger
- kosher salt
- low-sodium soy sauce
- packed light brown sugar
- mirin
- unseasoned rice vinegar
- cornstarch
- cold water
- center-cut swordfish steaks, about and 1 inch thick each
- freshly ground black pepper
- white sesame seeds
- black sesame seeds
- nori sheets, finely crumbled
- neutral high-heat oil, such as avocado or grapeseed oil
- napa cabbage
- carrots
- red bell pepper
- scallions
- toasted sesame oil
- granulated sugar
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
