Fragrant Thai Swordfish with Peppers (Recipe and How to Cook)

SERVES

4 to 6

INGREDIENTS

FOR THE MARINADE:

1 tbsp. each of soy sauce, Chinese rice wine, sesame oil and cornflour

550 g/1 1/4 lb swordfish, cut into 5 cm/2 inch strips

2 tbsp. vegetable oil

2 lemon grass stalks, peeed, bruised and cut into 2.5 cm/1 inch pieces

2.5 cm/1 inch piece fresh root ginger, peeled and thinly sliced

2-3 garlic cloves, peeled and sliced

1 small red pepper, deseeded and thinly sliced

1 small yellow pepper, deseeded and thinly sliced

2 tbsp. soy sauce

2 tbsp. Chinese rice wine or dry sherry

1-2 tsp. sugar

1 tsp. sesame oil

1 tbsp. Thai or Italian basil, shredded

salt and freshly ground black pepper

1 tbsp. toasted sesame seeds

HOW TO COOK

1. Blend all the marinade ingredients together in a shallow, nonmetallic baking dish. Add the swordfish and spoon the marinade over the fish. Cover and leave to marinate in the refrigerator for at least 30 minutes.

2. Using a slotted spatula or spoon, remove the swordfish from the marinade and drain briefly on absorbent kitchen paper. Heat a wok or large frying pan, add the oil and when hot, add the swordfish and stir-fry fpr 2 minutes, or until it begins to brown. Remove the swordfish and drain on absorbent kitchen paper.

3. Add the lemon grass, ginger, shallots and garlic to the wok and stir-fry for 30 seconds. Add the peppers, soy sauce and Chinese rice wine or sherry and sugar and stir-fry for 3-4 minutes.

4. Return the swordfish to the wok and stir-fry gently for 1-2 minutes, or until heated through and coated with the sauce. Of neccessary, moisten the sauce with a little of the marinade or some water. Stir in the sesame oil and the basil and season to taste with salt and pepper. Tip into a warmed serving bowl, sprinkle with sesame seeds and serve immediately.

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