Cooking time: 10 minutes
1 or 2 Large Swordfish Steaks
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
Serve with Lime, Chilli and Coriander Sauce (below)
- words: Lucinda Hamilton
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