Steamed Asian Swordfish

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♼ Recipe origin is unknown. Steamed asian swordfish recipe, recipe Rating: 4.6
Number of votes:96

Trap all the flavors of fresh swordfish with this Asian method of cooking: steaming fish in a parchment paper packet.

Ready in: 40 mins

Ingredients

Serves: 4

• 8 green onions, sliced lengthwise
• 7 ounces bok choy, shredded
• 3 1/2 ounces snow peas, cut lengthwise into strips
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 2 teaspoons toasted sesame oil
• 4 swordfish steaks, 1/2-inch thick
• 1 lemon grass stalk, chopped finely
• 1 red chile pepper, deseeded and finely chopped
• 1 garlic clove, minced
• 1-inch piece of fresh ginger, peeled and minced
• 1 kaffir lime leaf, shredded
• 20 ounces vegetable stock, heated
• 8 ounces mixed basmati and wild rice
• 4 (12-inch square) pieces parchment paper

Preparation method

Prep: 20 mins | Cook: 20 mins

1. Make a quick slaw: combine onions, bok choy, and snow peas in a mixing bowl. In a separate small bowl, whisk 1 tablespoon lime juice with fish sauce and sesame oil. Coat slaw with 1 tablespoon of this dressing.

2. Using a mortar and pestle, crush all but 1 teaspoon of the lemon grass with chile, garlic, and ginger. Add the rest of the lime fish sauce dressing.

3. On each parchment square, place a portion of the slaw. Top slaw with a swordfish steak. Coat swordfish with the lemon grass garlic mixture. Top with a little of the lime leaf.

4. Fold each parchment square to make a sealed packet and place in large steamer basket.

5. In a saucepan big enough for the steamer basket, combine stock, remaining lemon grass, remaining lime juice, and the rice mixture. Bring to a boil, cover, and simmer for 5 minutes. Then add the steamer basket and steam, covered, for 15 minutes while the rice cooks.

6. Remove from heat, but do not lift the lid. Let stand for 3 minutes. The rice should have absorbed all stock by now.

7. Serve, carefully opening packets to avoid getting burned by the steam.