Shredded Swordfish with Sunny Side Up Egg over Steamed White Rice

Happy Chinese Lunar/Dragon Year!

Supposedly this year is good for people with Chinese zodiac signs of rooster, monkey, sheep, and pig. Are you one of them? If you can't find your sign on the list, don't be sad, at least we still got some good food here to brighten up the day!

Shredded swordfish with sunny side up egg, served over steamed white rice -

Ingredients (for 1)?

1 piece of swordfish steak
1 egg
2 tablespoons of light soy sauce
1 tablespoon of mirin
1 teaspoon of sake (or any Asian cooking wine)
1/2 teaspoon of grated ginger
Some steamed white rice
Some toasted sesame seeds
Some dried seaweed flakes
Some chili oil
Some olive oil

How?

Mix the grated ginger, light soy sauce, sake, and mirin together -

Pour over the fish and let it marinate for at least 6 hours in the fridge,
Remember to flip over the fish half way through so the marinade can get absorbed by both sides -

Prepare the rice,
As for the fish, remove from fridge for about 10 minutes,
Steam it for 10 to 12 minutes depending on the thickness,
Transfer the marinade to a small pot,
Turn on the heat and reduce till slightly sticky in texture.

Once the fish is done, remove from heat and let it sit for about 5 minutes,
Use a fork to shred the fish to make it flaky.

Drizzle just a little bit of olive oil in a pan and turn to high heat,
Once hot, add in one egg and cook till the egg white is not runny anymore but the yolk remains gooey in texture.

Let's assemble the plate.
Scoop some steamed white rice,
Sprinkle the fish flakes around the edges, pour the egg to the center,
Sprinkle some sesame seeds and dried seaweed flakes on the swordfish,
Drizzle some reduced sauce and chili oil all over -

Look at that egg, especially the yolk balances out the spiciness from the chili oil,
Just one bite -

Mmmmm,
Who cares about dragon, monkey, sheep, or whatever,
As long as we get healthy and delicious food every day, it's all good.

Cindy's Rating: 8