Swordfish Tataki (Italian-Japanese recipe)

Let's start by preparing the swordfish tataki. First, we deal with the sauce: make the soy sauce, vinegar and sake boil in a saucepan. Turn off the heat, add the rest of the ingredients and let rest in the refrigerator. While the sauce is resting let's take care of the vegetables that need to be sliced: wash well and clean daikon, carrots and spring onions. Cut them into thin strips and let them rest in a bowl filled with water and ice to make them crispy. In a frying pan, pour the seed oil and brown the finely chopped garlic and fresh, cut into rounds, chili pepper. Once golden brown, place it in a small bowl and in the same pan cook the swordfish fillet over medium-high heat, one minute per side. Remove it and let it rest before serving. Strain the sauce previously left in the refrigerator to rest. Drain the vegetables and arrange them on the plate. Cut the swordfish fillet into sashimi and lay it on top of the crispy vegetable salad. Sprinkle with the crispy garlic and chili and finish with a few spoonfuls of sauce.

Source: https://www.foodnrock.com/ricette/tataki-di-pesce-spada.html