Korean Swordfish Rice Recipe

Welcome to Rice Cookers 101! Today, we’re excited to share with you a delicious recipe for Korean Swordfish Rice. This dish is a perfect combination of savory and sweet flavors, with the bold and meaty swordfish paired beautifully with the seasoned, fluffy rice. Not to mention, it’s a breeze to make in your trusty rice cooker! So, let’s get started and dive into this mouth-watering recipe that will satisfy even the pickiest of eaters. We’ve made this korean swordfish rice recipe easy to follow 👨‍🍳. If you’re looking for our favorite rice cookers to make this recipe, check out our list of top rice cookers here.

Ingredients

• 1 lb swordfish, cut into 1-inch cubes
• 1 cup uncooked white rice
• 1 1/2 cups water
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 1/4 tsp black pepper
• Green onions, thinly sliced, for garnish

Instructions

1. Rinse the rice under cold water until the water runs clear and drain.
2. In a medium-sized pot, combine the rice with water and bring it to a boil. Reduce the heat to low, cover, and let it simmer for 18-20 minutes. Once it’s cooked, turn off the heat and let it sit for 5 minutes without uncovering it.
3. In a mixing bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, and black pepper.
4. Marinate the swordfish in the mixture and let it sit for 15 minutes.
5. In a skillet over medium–high heat, cook the swordfish for 5 minutes or until it’s browned on the bottom side. Flip the fish and cook for another 5 minutes or until it’s browned on the other side.
6. Serve the rice in bowls, topped with the swordfish and garnish with green onions.

How long does korean swordfish rice last in the fridge?

Korean swordfish rice can be safely stored in the fridge for up to four days after cooking. It is important to store the rice in an airtight container as soon as it has cooled down to room temperature. When reheating, it is best to use a microwave or a stovetop and make sure the internal temperature of the rice reaches at least 165°F (74°C) to kill any potential bacteria. If you are not planning to consume the rice within four days, then it is recommended to store it in the freezer for longer-term storage.

Low calorie korean swordfish rice recipe substitutions

There are a few substitutions you could make to lower the calorie count in this recipe. First, you could replace the swordfish with a leaner fish like cod or tilapia. Additionally, you could reduce the amount of brown sugar or replace it with a natural sweetener like honey or maple syrup in a smaller quantity. You could also reduce the amount of sesame oil used or replace it with a non-stick cooking spray. Finally, you could use a smaller serving of rice or replace it with a low-carb alternative like cauliflower rice. These substitutions can help to lower the calorie count while still maintaining the flavors and textures of the dish.

What to serve with a korean swordfish rice?

There are many delicious side dishes that would complement Korean swordfish rice. Some popular options include kimchi, soybean sprouts, spinach, stir-fried vegetables, and pickled radish. Additionally, a simple cucumber salad or a steamed egg dish would also pair well with the savory flavors of the fish and rice. Don’t forget to serve some hot green tea to cleanse the palate and balance out the meal.

Whats the best sauce for a korean swordfish rice?

Korean swordfish rice, also known as “godeungeo bokkeum-bap,” is a savory and delicious Korean dish that combines tender marinated swordfish with flavorful rice. To enhance the taste of this dish, a commonly used sauce is a spicy gochujang sauce. Gochujang is a chili paste made from chili pepper powder, rice, and fermented soybeans, and it adds a smoky and savory taste to the dish. To make the sauce, mix gochujang with soy sauce, rice vinegar, honey, garlic, and sesame oil. Adjust the seasoning to taste, and drizzle it over the swordfish rice to add an extra punch of flavor.

Korean swordfish rice health benefits

Korean swordfish rice can be a healthy meal as it is typically made with brown rice, vegetables, and fish rich in Omega-3 fatty acids. Swordfish is packed with essential nutrients like vitamin B12, selenium, and protein. Omega-3 fatty acids found in swordfish have anti-inflammatory properties, help regulate blood pressure and cholesterol levels, and promote brain and heart health. However, swordfish is also high in mercury, and consumption should be limited to no more than one serving per week for adults. If you are looking for a healthier recipe, you might consider substituting the swordfish with a low-mercury fish like salmon or grilled chicken. You could also toss in more vegetables like carrots or broccoli to add more fiber and nutrients to the dish.