Steps

1. Season the 12 pieces of swordfish with a pinch of salt and a pinch of pepper, ensuring it's evenly coated.
   🕒 01:33
2. Sprinkle with 1 tbsp of Cooking Sake (Rice Wine) and let it absorb.
   🕒 02:00
3. Lightly dust the swordfish all over with a little all-purpose flour.
   🕒 02:11
4. Heat 2 tbsp of White Sesame Oil in a frying pan over medium-low heat and sauté the 10 cloves of garlic.
   🕒 02:22
5. Once the garlic turns golden brown, remove it from the pan.
   🕒 02:47
6. In the same pan, arrange the seasoned swordfish pieces and sear both sides until lightly colored.
   🕒 03:07
7. Remove the seared swordfish from the pan. Leave the oil in the pan.
   🕒 04:07
8. Add 2 tbsp of butter to the same pan and sauté the 1 chopped medium onion.
   🕒 04:10
9. Sauté the onion slowly until it becomes translucent.
   🕒 04:30
10. Once the onion is translucent, add 1 tsp of Doubanjiang (Spicy Bean Paste) and sauté until fragrant.
    🕒 04:33
11. Next, add 3 tsp of Curry Powder and stir-fry to combine.
    🕒 04:55
12. Pour in 3 tbsp of Cooking Sake (Rice Wine) and 400ml of broth, then return the sautéed garlic to the pan.
    🕒 05:22
13. Simmer for approximately 10 minutes.
    🕒 06:02
14. Add the seared swordfish back into the soup that has been simmering for 10 minutes.
    🕒 06:11
15. Season to taste by adding 3 tsp of sugar and 1.5 tsp of salt.
    🕒 06:40
16. Stir in 50ml of heavy cream and simmer for 2-3 minutes.
    🕒 06:59
17. Serve in bowls and enjoy!
    🕒 07:50