• 2 swordfish fillets , 200-250g (0.4-0.6lb) each
• A pinch of salt
  
• 1 tsp soy sauce
  
• 1 tsp sake
  
• 2 tbsp flour
  
• 2 tbsp vegetable oil

1. Remove skin from swordfish if intact. Cut the fish into bite size pieces, about 2-3cm (1") cubes and put them in a bowl or a zip lock bag.

2. Add salt, sake and soy sauce from the Fish ingredients to the bowl/bag and mix with the fish. Leave for about 15 minutes.
3. Meanwhile, mix the Sauce ingredients in a wide bowl or deep plate so that the fish pieces can be distributed without piling up.
4. Discard any excess liquid collected at the bottom of the bowl/bag with the fish. Add the flour and coat the fish well.
5. Heat oil in a non-stick fry pan set over medium heat, and place the fish pieces in the pan. Cook for 1-2 minutes or until golden brown, then turn. Keep turning like this ensuring that all sides of the cube are cooked and golden brown.

6. Transfer the fish from the pan to the sauce bowl/plate and mix so the fish is coated with the sauce. Marinate for about 15 min.

7. Serve with rice.

• 3 shallots (scallions) finely chopped
  
• 1 tsp grated garlic
  
• 2 tsp grated ginger
  
• 2 tbsp soy sauce
  
• 3 tbsp rice/white wine vinegar