Aji Panca & Yuzu Kosho Cured Swordfish Bowl with Coconut-Dashi Rice

Instructions

1. 1

   In a bowl, combine 2 tbsp Shio koji, 1 tbsp Aji panca paste, 1 tsp Green yuzu kosho, and 1 tsp Lime zest. Gently toss 1.25 lbs Swordfish steaks (cut into 1-inch thick cubes) in the mixture until evenly coated. Set aside at room temperature to quick-cure for 15 minutes.

   15 min

   Tip: Why this works: The enzymes in shio koji break down surface proteins while drawing out excess moisture. Combined with the acid and salt in yuzu kosho, this short cure seasons the fish deeply and guarantees a dark, flavorful crust during the sear.

2. 2

   In a small rice cooker or heavy saucepan, combine rinsed 1.5 cups Jasmine rice, 1.5 cups Dashi stock, 0.5 cup Full-fat coconut milk, and 0.25 tsp Kosher salt. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Turn off heat and let steam covered for 5 minutes.

   20 min

   Tip: Using dashi instead of plain water infuses glutamate-rich umami straight into the grains, balanced by coconut fat.

3. 3

   Heat a dry cast-iron skillet over high heat. Add 1 cup Sweet corn kernels and 0.5 cup Edamame and cook without stirring for 2 minutes until blistered and charred. Transfer to a bowl and toss with 0.5 cup Cherry tomatoes, 6 Fresh shiso leaves, 2 tbsp Ponzu sauce, 1 tsp Toasted sesame oil, and remaining 0.25 tsp Kosher salt.

   8 min

   Tip: Charring without oil gives a subtle smokiness that echoes the Peruvian Aji Panca in the cure.

4. 4

   Wipe out the cast-iron skillet and heat 1.5 tbsp Avocado oil over medium-high heat until shimmeringly hot. Dab cured swordfish cubes with a paper towel to remove heavy moisture while leaving a thin glaze of marinade. Add swordfish in a single layer without overcrowding.

   2 min

   Tip: A quick dab ensures crisp sear crispiness rather than steaming in the pan.

5. 5

   Hard-sear the swordfish for 90 seconds per side without moving them, creating a deep golden-red crust. Remove from heat immediately while the center remains juicy and slightly rosy medium.

   4 min

   Tip: Swordfish continues cooking off heat. Over-searing will make it rubbery, so keep the heat high and the cook time brief.

6. 6

   Divide warm Coconut-Dashi Rice among lunch bowls. Top with seared swordfish cubes, charred corn-edamame relish, and fan out slices of 1 Avocado. Drizzle any remaining pan juices over top.

   3 min

   Tip: Serve immediately while the contrast between warm, crispy fish and cool, herbaceous salsa is at its peak.