Serves 1

INGREDIENTS

• 1 swordfishsteak
• 1 egg
• 2 Tbs. light soy sauce
• 1 Tbs. mirin
• 1 tspn. sake
• ½ tspn. grated ginger
• Steamed white rice
• Toasted sesame seeds
• Dried seaweed flakes
• Chili oil
• Olive oil

INSTRUCTIONS

Mix the grated ginger, light soy sauce, sake, and mirin together. Pour over the fish and let it marinate for at least 6 hours in the fridge (Remember to flip over the fish half way through so the marinade can get absorbed by both sides). Prepare the rice. As for the fish, remove from fridge for about 10 minutes, and steam it for 10–12 minutes depending on the thickness. Transfer the marinade to a small pot and heat until slightly sticky in texture. Once the fish is done, remove from heat and let it sit for about 5 minutes. Use a fork to shred the fish to make it flaky. Drizzle just a little bit of olive oil in a pan and turn to high heat. Once hot, add in one egg and cook till the egg white is not runny anymore but the yolk remains gooey in texture. To assemble the plate, scoop some steamed white rice, sprinkle the fish flakes around the edges, pour the egg to the center, sprinkle some sesame seeds and dried seaweed flakes on the swordfish, and finish by drizzling some reduced sauce and chili oil all over.

INGREDIENTS

• 7 Tbs. butter; melted
• 1/3 cup sugar
• ¼ tspn. vanilla
• 1 cup + 1 Tbs. flour
• Pinch of salt
• ½ cup butter; diced
• ½ cup sugar
• 2 eggs
• Pinch of salt
• ¼ cup flour
• 1 tspn. vanilla
• 1 lb. apples; peeled & diced

INSTRUCTIONS

Preheat oven to 375°F. Line a 8″ x 8″ pan with parchment paper. Mix butter, sugar, and vanilla. Add flour and salt. Press into bottom of pan. Bake for 10-15 minutes until golden brown. Let cool. Place butter in a saucepan and let brown. Set aside and let cool. Whisk sugar, eggs, and salt in a bowl. Add flour and vanilla. Gradually add in the butter. Arrange apples on the crust then pour the filling over. Bake until puffed and golden, 40 minutes. Cool completely.