Thai spiced swordfish loin steak with pak choi and coriander dressing

INGREDIENTS

(serves four)

4 x 225g swordfish steaks
80g dried Thai spice
100ml olive oil
10ml lemon juice
8 medium pak-choi
4 half-limes, to garnish
For the dressing
2 litres fish stock
Juice of 2 limes approx
1 bunch of coriander, roughly chopped
100ml extra virgin olive oil
25ml stir-fry oil
75ml soya sauce

METHOD

Bring the fish stock to the boil in a large pan. Combine the rest of the dressing ingredients and set aside.

Dust the swordfish with Thai spice and pan-fry in hot oil. Turn fish after one minute and cook for a further minute. Leave to rest, then drizzle with lemon juice. Cook the pak choi whole in the boiling stock until al dente, drain well.

Serve the swordfish on top of the pak choi and drizzle with dressing. Garnish with half a lime.

Simon Leese

Photo © Adrian Franklin