PREPARATION:

1. Coat swordfish on both sides with sesame oil and then evenly coat with sesame seeds. Season with salt and white pepper.
2. In a small bowl, combine the lime juice, brown sugar, fish sauce, basil, mint, soy sauce, chili garlic sauce and lime zest. Stir until the brown sugar has dissolved.
3. In a medium sized, nonstick saute pan over medium high heat add 1 1/2 tablespoons of the peanut oil. When hot, add the shitake mushrooms, browning them on each side, about 1 minute per side. Add the bok choy and the napa cabbage and stir until they are wilted. Add the red bell pepper, shallot and Thai chili.
4. Cook until the shallots have turned slightly translucent and the chili is fragrant, about 2 to 3 minutes longer. Remove from heat and set aside.
5. In a separate medium sauté pan over medium high heat, add the remaining peanut oil. Season the swordfish with the salt and pepper and add it to the pan. Cook the swordfish 3 to 4 minutes per side for medium rare. Transfer the swordfish from the pan to a warm plate.
6. Add the lime juice mixture to the bok choy and napa cabbage and mix well. Using a slotted spoon, place the vegetables on a large serving platter; thinly slice the swordfish and fan it out over the vegetables. Drizzle the hot sesame oil over the fish. Serve immediately.