Top Shows

My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 28 Bree and Jessica: Pan Seared Swordfish with Green Curry and Vietnamese Salad

Check out Bree and Jessica's Swordfish recipe from TV2's My Kitchen Rules

Prep: 20 mins

Cook: 1 hour

Serves: 4



  • 2 tbs vegetable oil
  • 2 x 270ml cans coconut milk
  • 500ml fish stock
  • 4 x 200g swordfish steaks, skinned, trimmed
  • Salt and pepper, to season
  • Steamed jasmine rice, to serve

Green curry paste

  • 1 tbs vegetable oil
  • 3 garlic cloves, crushed
  • 1 eschalot, chopped
  • 1 stick lemongrass, white part only, chopped
  • 5 long green chillies, seeded, chopped
  • 3cm-piece ginger, peeled, chopped
  • 3cm-piece galangal, peeled, chopped
  • 3 tbs dried shrimp
  • 1/2 tsp lime zest
  • 1 tbs lime juice
  • 1 cup firmly packed coriander leaves
  • 1 cup firmly packed mint leaves
  • 1 cup firmly packed basil leaves
  • 2 tbs palm sugar
  • 80ml (1/3 cup) fish sauce
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric

Salad dressing

  • 2 limes, juiced
  • 1 tsp rice wine vinegar
  • 3 tsp fish sauce
  • 2 tbs grated palm sugar
  • 1 long red chilli, seeded, finely chopped
  • 1 garlic clove, finely chopped

Vietnamese salad

  • 1/2 cup finely shredded Chinese cabbage (wombok)
  • 2 thinly sliced radishes
  • 1/2 cup bean sprouts
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves



  1. To make curry paste, process all ingredients in a food processor until a smooth paste forms.
  2. Heat half the oil in a large saucepan over medium heat. Add curry paste and cook, stirring, for 5 minutes or until fragrant. Add coconut milk and fish stock. Bring to the boil, then simmer, uncovered, for 45 minutes or until sauce thickened.
  3. To make salad dressing, whisk all ingredients in a large bowl until sugar dissolves.
  4. Preheat a heavy non-stick frying pan over high heat.
  5. Brush fish all over with remaining oil and season with salt and pepper. Cook for 2 minutes on each side or until just cooked. Transfer to a warm plate for 3 minutes to rest.
  6. Add salad ingredients to salad dressing and toss to combine.
  7. Place rice in a mound in the centre of each serving plate. Top with fish, then salad. Spoon sauce around dish to serve.



  • Depending on your preference, you can add as little or as much chilli as you like for the curry paste.
  • The fish will continue to cook after it has come out of the pan, so only cook until it is just done.
  • Ask your fishmonger to remove the skin and bloodline from the swordfish if you are unsure how to do it.
  • Freeze any leftover green curry sauce for another use.