Swordfish has a distinctive, firm, meaty texture, but can become dry if grilled. Here it is steamed with vegetables and spicy Thai flavourings in paper parcels to ensure the flesh stays tender and succulent.
1 person made this
8 spring onions, trimmed
200g pak choi, finely shredded
100g mange-tout, cut lengthways into fine strips
2 tbsp lime juice
1 tbsp Thai fish sauce (nam pla)
2 tsp toasted sesame oil
4 swordfish steaks, about 1cm thick and 140g each
1 lemongrass stalk, finely chopped
1 red chilli, deseeded and finely chopped
1 garlic clove, finely chopped
2cm piece of fresh root ginger, peeled and finely chopped
1 kaffir lime leaf, shredded
600ml vegetable stock, hot
225g mixed basmati and wild rice
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:23min › Cook:20min › Ready in:43min
Cut the spring onions across in half, then finely shred lengthways. Put into a bowl with the pak choi and mange-tout. Whisk together 1 tbsp of the lime juice with the fish sauce and sesame oil. Sprinkle 1 tbsp of this mixture over the greens and toss to lightly coat.
Cut out 4 x 30cm squares of baking parchment. Arrange one quarter of the shredded greens in the middle of each paper square. Top each with a swordfish steak.
Reserve 1 tsp of the chopped lemongrass. Put the rest in a mortar with the chilli, garlic and ginger and lightly crush with a pestle to release the flavouring oils. Stir in the remaining lime juice mixture, then spread this evenly over the fish. Scatter over the shredded lime leaf, then loosely fold over each paper to form a parcel. Twist the edges of the paper together to seal. Arrange the parcels in a steamer basket.
Pour the stock into a saucepan. Add the reserved lemongrass, remaining lime juice and the rice. Bring to the boil, then cover with a tight-fitting lid. Cook for minutes. Place the steamer basket with the fish parcels on top, cover again and cook for a further 15 minutes. Remove from the heat and leave to stand for a further 2–3 minutes until the fish and rice are tender and the stock has been absorbed.
Carefully open the parcels, tip the juices into the rice and gently stir to mix. Spoon the rice onto warmed plates. Carefully transfer the fish and greens to the plates using a fish slice. Serve straight away.