Swordfish Katsu Curry
Sea Forager member Blair Hanley Frank shares his steps to the perfect dinner!
While this makes an absolutely show-stopping dinner, it’s simple enough to make an easy weeknight meal, great for when you need something warm and comforting in your belly after a long day. The Japanese curry recipe presented here is solely a recommendation — it can be easily replaced by whatever method you prefer as a cook and eater.
This recipe also calls for deep frying. While that may seem intimidating to the home cook, I promise that like this recipe, it is far easier than it looks, and the results are worth it. If this is your first time deep frying, know that you are opening up a wonderful world of other recipes, and future frying adventures will be easier and easier until it is second nature.
I particularly like a carbon steel wok for deep frying because it both gains and loses heat relatively easily, making temperature control of the oil relatively straightforward. However, you could see good results with a medium Dutch oven, or even a large cast iron skillet. Remember that the oil will increase in volume as it heats up, and will bubble vigorously when the swordfish is placed inside, so ensure that you have enough space to adequately accommodate that.
An instant-read thermometer is nonnegotiable here. You want to make sure that the swordfish is thoroughly cooked, and the coating will likely take on sufficient color before the center is at the correct temperature.
Swordfish Katsu Curry
Serves 2 generously, 3 more conservatively
Cooking time: Approx. 30 minutes
Ingredients
For the Katsu:
1-1.5 lbs sustainably caught swordfish steaks
2 large eggs
2 cups Panko
Kosher salt to season
1.5-2qt neutral oil for frying (I use canola oil, but soybean or any other high-heat neutral oil would work)
Equipment:
Digital instant-read thermometer
Wok or other deep frying vessel
To serve:
Japanese curry (recipe follows)
Steamed short-grain white rice
Method
At least an hour before you plan to start cooking, take the swordfish out of the refrigerator (or cooler) and leave out at room temperature. This process, known as tempering, ensures the steaks cook evenly.
Pour the oil into the wok and heat over medium until it reaches 350F.
While the oil heats, crack the eggs into a shallow bowl, pie pan or equivalent, and beat well. Pour the panko into a similar dish or quarter-sheet pan.
Pat the swordfish steaks dry, and use a sharp knife to remove the skin, if present.
When the oil reaches 350, dip a steak into the beaten egg, turning to cover all sides. Place the dipped swordfish in the panko, and cover on all sides with the breadcrumbs. Then repeat that process again to ensure a thorough, even coating.
Gently lower the swordfish into the hot oil, either by laying it away from you by hand, or by placing the steak on a metal spatula and gingerly immersing it.
Turn the swordfish with metal tongs as it cooks to ensure even coloring and cooking, testing it with the thermometer every few minutes until the core temperature reaches 140F.
Remove the swordfish to a wire rack. Sprinkle immediately with kosher salt, then let sit for 5 minutes to cool.
Place on a cutting board and cut into ~3/4in slices.
To serve: fill half of a shallow bowl with rice and the other half with curry. Top with the katsu slices and enjoy.
Japanese Curry
Serves 6
Cooking time: Approx. 1 hour
This is a fairly bog-standard boxed curry recipe — feel free to modify as you see fit. To ensure the Katsu remains the star of the show, I prepare the vegetables more finely than I would for a standalone curry.
Ingredients
2 tbsp neutral oil
1 medium yellow onion
3 medium carrots, peeled
1 lb yukon gold potatoes, peeled (approx. 2 large)
220g (1 large box) Medium Hot Golden Curry cubes
6 cups water
Method
Prep your vegetables: cut the onions into medium dice, dice the potatoes into 3/4” cubes, and roll-cut the carrots into 3/4” chunks.
Heat a medium Dutch oven over medium-high heat, and add the oil. Sauté the onion with a pinch of salt until translucent.
Add the carrots, potatoes and water, and bring to a boil over high heat. Reduce the heat to medium and add the curry cubes, stirring to incorporate. Continue stirring as needed to dissolve the curry completely.
Let simmer over medium heat for 10-15 minutes to activate the roux in the curry cubes and cook the vegetables through.
Turn heat to low and cover until serving.
Right before serving, check the consistency of the curry and add water if needed.