YIELD 4 servings
|1 1/4 pounds||swordfish steak|
|1 tablespoon||sesame oil|
|1 tablespoon||sesame seeds|
|1 teaspoon||sea salt|
|1/4 teaspoon||fresh ground white pepper|
|4 tablespoons||lime juice|
|4 tablespoons||brown sugar|
|2 tablespoons||fish sauce|
|2 tablespoons||basil chiffonade|
|1 tablespoon||mint chiffonade|
|2 teaspoons||soy sauce|
|2 teaspoons||chili garlic sauce|
|1 teaspoon||lime zest|
|3 tablespoons||peanut oil|
|3 ounces||shitake mushroom, sliced|
|1 pound||baby bok choy, washed, thinly sliced and stems removed|
|1 pound||young napa cabbage, thinly sliced|
|1||small red bell pepper, julienned|
|large shallot, peeled and thinly sliced crosswise|
|2||Thai chiles, thinly sliced crosswise|
|1 teaspoon||hot sesame oil, or to taste, for garnish|
- Coat swordfish on both sides with sesame oil and then evenly coat with sesame seeds. Season with salt and white pepper.
- 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.
- 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.
- 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.
- 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.
- 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.
This recipe appears in: Asian