Some of the flavours in this dish (yuzu and green chilli) is inspired by Yuzu Kosho. I first tasted Yuzu Kosho at a ramen shop serving shio chicken ramen (my favourite type of ramen) and fell in love with it.

While in Perth, I can’t find Yuzu Kosho or attempt to make it with no access to fresh Yuzu, delighted the local Fujimart stocks (100%) Yuzu juice.

This is probably my favourite pasta cooked from home to date. The meatiness of the swordfish is perfect for taking on the saltiness of the capers, mild heat of green chilli and the unique freshness of Yuzu. Like most of the dishes I enjoy, this is full of savoury goodness.

The swordfish can be swapped with any meaty white fish, prawns, scallops or squid.

**Refined sugar free