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Serves: 4

1 or 2 Large Swordfish Steaks

1 Shallot

3 Garlic Cloves

2 Stalks of Fresh Lemongrass, trimmed

1 Inch Fresh Ginger Root, peeled and roughly chopped

2 Medium Chillies

2tbsp Vegetable Oil

3tbsp Fish Sauce

1tbsp Lime Juice

1tsp Palm Sugar or Light Brown Sugar

1 Tin of Coconut Milk

2 Kaffir Lime Leaves

Lucinda Hamilton creates divine barbecue dishes with a Thai twist using fresh fish from Cranbrook Fishmongers at Hartley Dyke Farm Shop…

Serve with Lime, Chilli and Coriander Sauce (below)

Asian Slaw

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