Soy-seared swordfish with ginger rice and Chinese greens
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Time to make:
$6.35 per serve
(at time of publication)
Full ingredients list:
- 1/2 cup short grain rice
- 2 x 150g swordfish fillets
- olive oil spray
- 2 tablespoons salt-reduced soy sauce
- 100g green beans, sliced
- 200g gai lan or other Chinese greens
- 1 teaspoon thinly sliced fresh ginger
- sesame seeds, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook rice according to directions on packet. Drain and set aside, keeping warm.
Step 2 Heat a large, heavy-based frying pan until very hot. Spray both sides of fish with oil then cook, turning once, for 2 minutes on each side. Add soy sauce to pan. Gently and quickly turn fish to coat both sides as sauce forms a glaze. Remove fish from pan.
Step 3 Add green beans and gai laan (or other Chinese greens) to frying pan and toss for 2-3 minutes or until wilted.
Step 4 Stir ginger into warm rice. Divide between serving plates. Cut swordfish into 1cm-thick slices and arrange on top of rice. Sprinkle fish with sesame seeds. Serve with the vegetables.
About this recipe
First published: September 2008