Aromatic steamed swordfish

Amazing aromatic flavours are the essence of this dish, all wrapped in a parcel.

Aromatic steamed swordfish


  • 8 spring onions (scallions), thinly sliced
  • 1⅔ cups (200 g) thinly sliced bok choy
  • 1 cup (100 g) sliced snow peas (mangetout)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 2 teaspoons sesame oil
  • 4 × 150 g (5 oz) swordfish steaks, about 1 cm (½ inch) thick
  • 1 stem lemongrass, white part only, finely chopped
  • 1 long red chilli, seeded and finely chopped
  • 1 clove garlic, finely chopped
  • 1 tablespoon grated fresh ginger
  • 1 kaffir lime (makrut) leaf, shredded
  • 600 ml (21 fl oz) hot salt–reduced vegetable stock
  • 225 g (8 oz) mixed basmati and wild rice


  1. Put the spring onions, bok choy and snow peas in a bowl.
  2. Whisk together 1 tablespoon of the lime juice with the fish sauce and sesame oil.
  3. Sprinkle 1 tablespoon of this mixture over the greens and toss to coat.
  4. Cut out four 30 cm (12 inch) squares of baking (parchment) paper.
  5. Arrange one–quarter of the shredded greens in the middle of each square.
  6. Top each with a swordfish steak.
  7. Reserve 1 teaspoon of the chopped lemongrass.
  8. Put the rest in a mortar with the chilli, garlic and ginger and lightly crush with a pestle until aromatic.
  9. Stir in the remaining lime juice mixture, then spread this evenly over the fish.
  10. Scatter over the shredded kaffir lime leaf, then loosely fold over each paper to form a parcel, twisting the edges to seal.
  11. Arrange the parcels in a steamer basket.
  12. Pour the stock into a saucepan, add the reserved lemongrass, rice and remaining lime juice.
  13. Bring to the boil, then cover and cook for 5 minutes.
  14. Place the steamer basket on top, cover, and cook for 15 minutes, or until the fish and rice are tender.
  15. Remove from the heat and leave to stand for a further 2–3 minutes, or until all the stock is absorbed.
  16. Carefully open the parcels, tip the juices into the rice and gently stir to mix.
  17. Spoon the rice onto warmed plates.
  18. Carefully transfer the fish and greens to the plates and serve immediately.

Serves 4
Preparation: 20 minutes
Cooking: 20 minutes


Low Fat No Fat Asian Cooking

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