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Swordfish Sukiyaki (Bon App)

4.00
Category : Fish

Yield: 2 servings

Ingredients (Help):
Typed by Manny Rothstein
1/2 6 3/4-oz pkg rice sticks
- (noodles)
Boiling water
1 c Clam juice
6 tb Sake
1/4 c Soy sauce
1 tb (to 2-tb) sugar
2 tb Vegetable oil
2 Bunches green onions (white
- and light green parts),
- halved lengthwise and cut
- into 1 1/2-inch pieces
3/4 lb Swordfish, cut diagonally
- into 1/3-inch slices
2 3 1/2-oz pkg enoki mushrooms
- trimmed
1/4 ts Minced fresh ginger
1/2 14.2-oz pkg Japanese tofu,
- cut into 2 1/2x1/3-inch
- strips
1 bn Watercress, stemmed

Place rice sticks in large bowl. Add enough boiling water to cover.
Let stand until softened, 15 minutes.

Meanwhile, combine clam juice, sake, soy sauce and sugar in small
bowl; stir until sugar dissolves. Heat oil in heavy large skillet
over high heat. Add green onions and stir until beginning to soften
and just beginning to color, about 2 minutes. Add swordfish,
mushrooms and ginger and stir 1 minute. Add clam juice mixture, then
tofu and watercress. Simmer until fish is just cooked through, about
1 minute. Drain noodles and diride between bowls. Spoon fish mixture
over.


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