At the grocery store yesterday I picked up a couple of swordfish steaks. So, last night’s dinner started with sous vide swordfish. I had some baby bok choi left over, so that was the vegetable course. I finished with a fruit salad that included watermelon, strawberries, plums, and bananas. I made a honey-garlic sauce for the bok choi and the easy Bearnaise sauce I’d posted a few days ago for the swordfish.
To sous vide the swordfish, I seasoned them first with salt and pepper and put them in two (unsealed) plastic bags. I zested one lemon for each steak and put the zest in the bag with the fish. Then I squeezed the lemons and added the lemon juice to the bag. Finally, I added 1TBSP of garlic-infused olive oil to the bags and sealed them. I cooked them for thirty minutes with my sous vide cooker set at 130F. When they were done, I took them from the bags, dried them on paper towels, and let them rest for a couple of minutes. While they rested, I heated a grill pan on my cooktop. When it was hot, I basted the steaks with garlic-infused olive oil and seared them for one minute on each side. That gave them nice grill marks and was enough for the Maillard reaction. (In the photo, the Bearnaise sauce hides the grill marks.)
If you’re unfamiliar with sous vide, I suppose I should link to where you can learn more about it.
To infuse the oil, I used my ISI food whip. It’s great for making whipped cream, too.
The new item tonight is the honey-garlic sauce i put on the bok choi. I’ve used this before, but I don’t think I’ve posted the recipe, so here it is. It’s pretty sticky and pretty sweet, but really tasty. I kind of wish I’d used it on the swordfish, too, although the Bearnaise sauce was good.
The recipe calls for diced garlic, but I used a garlic press instead. You can find the one I used on Amazon; it’s really good.
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Honey Garlic Soy Sauce
Equipment
- 1 sauce pan
Ingredients
- 1/4 C Soy Sauce
- 1./4 C Honey
- 1 TBSP Rice vinegar
- 1 TBSP Olive Oil
- 2 Cloves Garlic, diced
- 1 TSP Fresh grated ginger
- 1/4 C Chicken broth
- 1 TBSP Corn Starch
- 2 TBSP Chicken broth (or white wine)
Instructions
- Apply low heat to a small sauce pan. Allow at least 3 minutes for the pan to heat up.
- Add the olive oil, diced garlic, and grated ginger to the sauce pan. Stir until fragrant, about one minute
- Add 1/4 C of broth, 1/4 C of soy sauce, 1/4 C of honey to sauce pan and heat for a couple of minutes, whisking to mix
- Make a slurry of 1TPSP corn starch and 2TBPS of broth (or white wine–I used an inexpensive Riesling)
- Whisk the slurry into the heated sauce mixture. Continue whisking until sauce thickens. This should take about a minute. Sauce will get thicker as it cools.
- Remove from heat and use at once or refrigerate for up to two weeks. If you refrigerate, bring to room temperature before using.
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