My boyfriend gave me a surprise ingredient last week - a shishitou pepper. He gave me a pretty low score, telling me the main problem was that it was “boring”! So this time around, I’ve got to see if I can surprise him with something tasty and unique for my surprise ingredient challenge.
This recipe is based on another recipe written in Japanese.
Makes 8-10 skewers
Ingredients for these stuffed shishitou:
18+ Shishitou
2 fillets of Swordfish (can be substituted with yellowtail)
1 Negi (green onion, can be substituted with leek)
2 umeboshi (pickled plums)
Pinch of salt
Mirin 1 tsp
Sesame oil 1 tsp
Bamboo/wooden skewers
How to make these swordfish and shishitou skewers:
1. Cut the stems off the shishitou and cut in half.
2. Cut the green onion into 2-3cm pieces.
3. Pat dry the swordfish, then cut into 1.5cm pieces.
4. Lightly salt the fish and rest on paper towels.
5. Remove the stones from the umeboshi and chop into a paste. Add mirin and stir.
6. Place the ingredients on the skewers. I did them in this order: 2 shishitou, 1 piece of fish, 2 shishitou, 1 piece of fish, 2 shishitou, and a piece of leek.
7. Add sesame oil to the pan. I used 1 tbsp and it was way too much, I recommend about 1 tsp, or lightly coat the pan using a paper towel and a splash of oil.
8. Once the pan is hot, cook the skewers for about 2 minutes each side. Make sure the fish has cooked. If it can’t reach the pan you may need to press it down.
9. No need to add water, that step made no difference for me…
10. Serve with the umeboshi sauce on top.
If you make this, tag me on Instagram!
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