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Fragrant Thai Swordfish with Peppers Recipe

Fragrant Thai Swordfish with Peppers Recipe - 4-6 servings


550g swordfish, cut into 5cm strips

2 tablespoons vegetable oil

2 lemon grass stalks, peeled, bruised

and cut into 2.5cm pieces

2.5cm piece fresh root ginger, peeled and thinly sliced

4-5 shallots, peeled and thinly sliced

2-3 garlic cloves, peeled and thinly sliced

1 small red pepper, thinly sliced

1 small yellow pepper, thinly sliced

2 tablespoons soy sauce

2 tablespoons Chinese rice wine or dry sherry

1 teaspoon sesame oil

1 tablespoon Thai or Italian basil, shredded

Salt and black pepper

1 tablespoon toasted sesame seeds


For the marinade:

1 tablespoon soy sauce

1 tablespoon Chinese rice wine or dry sherry

1 tablespoon sesame oil


Blend all the marinade ingredients together in a shallow, non-metallic 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. Using a slotted spatula or spoon, remove the swordfish from the marinade and drain briefly on absorbent kitchen paper. Heat a won or large frying pan, add the oil and, when hot, add the swordfish and stir-fry for 2 minutes, or until it begins to brown. Remove the swordfish and drain on absorbent kitchen paper. Add the lemon grass, ginger, shallots and garlic to the wok and stir-fry for 30 seconds. Add the peppers, soy sauce, Chinese rice wine or sherry and stir fry for 3-4 minutes. Return the swordfish to the wok and stir-fry gently for 1-2 minutes, or until heated through and coated with the sauce. If necessary, 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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