Grilled Miso Swordfish Pasta

  • 180gm Swordfish, sliced into 3 pieces
  • 30gm Miso
  • 15gm Sugar
  • 20ml Mirin
  • 10ml Sake
  • 50gm Linguine
  • 80gm Button Mushrooms, half-sliced
  • 2unit Chilli Padi, chopped
  • 5gm Garlic, chopped
  • 20ml Chicken Stock
  • 2litres Water
  • Olive Oil
  • A pinch of Salt & Pepper


  1. Marinate swordfish with miso, mirin, sugar and sake for at least 3 hours.
  2. Wash swordfish and pat dry
  3. Heat a pan with olive oil, pan fry swordfish till cooked.
  4. Boil water in a pot, add in linguine and cook till al dente or till desired texture.
  5. Strain linguine, add a dash of olive oil and toss well, set aside.
  6. Heat pan with olive oil, add chopped chilli padi and garlic, stir fry till fragrant.
  7. Add in button mushroom and linguine, and sautéed lightly.
  8. Add chicken stock, salt & pepper to taste.
  9. Place linguine and swordfish on serving plate and serve.