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

1. Put all the ingredients, apart from the lime leaves and the coconut milk, into a food processor and blitz until it forms a rough paste.
2. In a bowl mix the paste with the coconut milk and the lime leaves.
3. Place your swordfish in a dish and cover with the marinade mixture. Leave to marinate in the fridge for a couple of hours, or overnight.
4. When ready to barbecue, remove fish from the marinade and place directly on the barbecue grill. Cook for about 4-6 minutes on each side, depending on how large your steaks are. You can keep basting it with the marinade whilst it is grilling. If over-cooked it will break into pieces so be careful when you remove from the grill.

Serve with Lime, Chilli and Coriander Sauce (below)

• 1 tbsp chopped fresh mint
• 1 tbsp chopped fresh coriander
• 1 small red chilli finely chopped
• 2 limes (rind of 1 and juice of 2)
• 2 tbsp fish sauce
• 4 tbsp toasted sesame oil
• 1 tbsp caster sugar
• 2 tbsp olive oil
• 1 tbsp soya sauce

1. Put the chopped herbs and chilli in a bowl and sprinkle the sugar over them.
2. Mix in all other ingredients and combine with a fork until incorporated. Put aside until ready to use.

This can also be used for salad dressing for Asian slaw…

Asian Slaw

• ½ red or white cabbage, finely grated
• 8-10 carrots finely grated
• 2 tbsp sesame seeds

1. To toast the sesame seeds, put them directly into a dry frying pan and dry fry gently until golden in colour. Beware, they burn very quickly!
2. Toss them into the grated vegetables and dress with the dressing when ready to serve.