Fragrant Swordfish with Ginger and Lemon Grass recipe
information
Swordfish is a firm-textured, meaty fish which cooks well in a wok if it has been marinated as steaks rather than cut in strips. It is sometimes a little dry, but this is counteracted by the marinade. If you cannot get swordfish, use any variety of fresh tuna.
ingredients
1 kaffir lime leaf
45 ml (3 tbsp) rock salt
75 ml (5 tbsp) brown sugar
4 swordfish steaks, about 225 g (8 oz) each
1 lemon grass stalk, sliced
2.5 cm (1 in) fresh root ginger, cut into matchsticks
1 lime
15 ml (1 tbsp) grapeseed oil
1 large ripe avocado, peeled and stoned
salt and ground black pepper
45 ml (3 tbsp) rock salt
75 ml (5 tbsp) brown sugar
4 swordfish steaks, about 225 g (8 oz) each
1 lemon grass stalk, sliced
2.5 cm (1 in) fresh root ginger, cut into matchsticks
1 lime
15 ml (1 tbsp) grapeseed oil
1 large ripe avocado, peeled and stoned
salt and ground black pepper
method
1. Bruise the lime leaf by crushing slightly, to release the flavour.
2. To make the marinade, process the rock salt, brown sugar and lime leaf together in a food processor or blender until thoroughly blended.
3. Place the swordfish steaks in a bowl. Sprinkle the marinade over them and add the lemon grass and root ginger matchsticks. Leave for 3 - 4 hours to marinate.
4. Rinse off the marinade and pat the fish dry with kitchen paper.
5. Peel the lime. Remove any excess pith from the peel. Cut the peel into very thin strips. Squeeze the juice from the fruit.
6. Heat a wok, then add the oil. When the oil is hot, add the lime rind and then the swordfish steaks. Stir-fry for 3 - 4 minutes. Add the lime juice. Remove the wok from the heat, slice the avocado and add to the fish. Season to taste and serve.
Kaffir lime leaves are intensely aromatic with a distinctive figure-of-eight shape. They are used extensively in Indonesian and Thai cooking, and Thai cuisine also makes use of the fruit rind of the lime from this particular type of tree.
2. To make the marinade, process the rock salt, brown sugar and lime leaf together in a food processor or blender until thoroughly blended.
3. Place the swordfish steaks in a bowl. Sprinkle the marinade over them and add the lemon grass and root ginger matchsticks. Leave for 3 - 4 hours to marinate.
4. Rinse off the marinade and pat the fish dry with kitchen paper.
5. Peel the lime. Remove any excess pith from the peel. Cut the peel into very thin strips. Squeeze the juice from the fruit.
6. Heat a wok, then add the oil. When the oil is hot, add the lime rind and then the swordfish steaks. Stir-fry for 3 - 4 minutes. Add the lime juice. Remove the wok from the heat, slice the avocado and add to the fish. Season to taste and serve.
Kaffir lime leaves are intensely aromatic with a distinctive figure-of-eight shape. They are used extensively in Indonesian and Thai cooking, and Thai cuisine also makes use of the fruit rind of the lime from this particular type of tree.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
