Prep time:
Cooking time: 10 minutes
Total time:
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
- words: Lucinda Hamilton
You may also like
Pot-roast chicken pot au feu
Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...
Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill
This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...
Gooseberry & elderflower fool
Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...