Ep 28 Bree and Jessica: Pan Seared Swordfish with Green Curry and Vietnamese Salad
Prep: 20 mins
Cook: 1 hour
- 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
- 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
- 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
- To make curry paste, process all ingredients in a food processor until a smooth paste forms.
- 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.
- To make salad dressing, whisk all ingredients in a large bowl until sugar dissolves.
- Preheat a heavy non-stick frying pan over high heat.
- 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.
- Add salad ingredients to salad dressing and toss to combine.
- 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.