Ingredients:
- 300g assorted Asian greens such as bok choy, choy sum, snow peas or bean shoots
- 4 swordfish steaks
- 4 stems coriander
- 8 kaffir lime leaves
- 4 stalks lemongrass, halved
- 4 green chillies, sliced
- Pepper and lime to serve
Method:
- Line 4 bamboo steamers with non-stick baking paper and allow paper to generously overhang steamers
- Place mixed greens in the base of the steamers. Wrap a coriander stem around each swordfish steak and place fish on the greens
- Top swordfish with lime leaves, lemon grass and chillies. Fold over baking paper to cover fish and put on steamer lid
- Place steamer over simmering water and steam for 4-5 minutes or until swordfish are cooked. Serve with black pepper and lime wedges.
Serves 4
