Steamed Swordfish Fillets with Lemongrass, Ginger and Baby Bok Choy
- 2 x 240-260g swordfish cutlets, halved lengthwise, or:
- 4 x 120-150g swordfish cutlets, whole
- 2 lemongrass, white part only, finely chopped
- 5cm piece fresh ginger, cut into thin match sticks
- 3 red shallots, finely sliced
- 1 tablespoon (20mL) Kikkoman Naturally Brewed Organic Soy Sauce
- Lightly blanched baby bok choy, to serve
- Sliced red chilli, to serve
- Bring about 1-2 litres water to the boil in a large wok with a lid.
- Cut 4 pieces foil large enough to form into parcels for steaming.
- Place fish on the top of the foil and scatter over the lemongrass, ginger and shallots. Drizzle over the soy sauce. Form into airtight foil parcels, making sure each parcel is well sealed.
- Place a wire rack in the wok, making sure the water does not touch the rack. Place the fish parcels on the rack. Cover wok with an air- tight lid. Steam for about 10 minutes (depending on the size of the cutlets) or until the fish flakes easily with a fork.
- Meanwhile, blanch the bok choy in simmering water for about 1-2 minutes until slightly wilted. Do not overcook. Divide bok choy among individual serving plates.
- Remove fish from steamer and carefully unwrap the foil parcels, reserving the liquid from the fish. Remove the cutlets and place on the bok choy. Drizzle with the reserved liquid.
Variation: Kikkoman Less Salt Soy Sauce or Regular Soy Sauce can be substituted if desired.
Variation: use any kind of firm white fish, if desired.