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4 (800g) Swordfish Fillets
1 tablespoon hoisin sauce
2 tablespoons light soy sauce
1 tablespoon sweet chilli sauce
1 clove garlic, crushed
1/2 teaspoon sesame oil
2 tablespoons rice vinegar
1 teaspoon sugar
600g baby bok choy, halved length ways
1/4 cup loosely packed fresh coriander leaves
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Asian-Glazed Swordfish with baby Bok Choy
Preparation Time 5 min | Cooking Time 15 min | 4 servings
Ingredients
4 (800g) Swordfish Fillets
1 tablespoon hoisin sauce
2 tablespoons light soy sauce
1 tablespoon sweet chilli sauce
1 clove garlic, crushed
1/2 teaspoon sesame oil
2 tablespoons rice vinegar
1 teaspoon sugar
600g baby bok choy, halved length ways
1/4 cup loosely packed fresh coriander leaves
Steps
- COAT fish fillets with half the combined sauces, garlic and oil. Add vinegar and sugar to remaining sauce mixture; reserve dressing.
- COOK fish fillets in heated oiled large non-stick frying pan until browned both sides and just cooked through. Remove fish from pan, cover to keep warm.
- ADD bok choy to same pan; cook, covered, until just tender. Serve fish on bok choy, drizzled with reserved dressing; sprinkle with coriander.
This recipe contains (per 800 g Serving)
Fat: 5.0g
Fat: 5.0g
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