‘Tis the season…to start regretting the previous month of culinary debauchery. The pies. The roasted meats. The big breakfasts. Mimosas at 9am. Chocolate cake at 3 in the morning. Well that’s my experience anyway.
The wife has found Gwyneth Paltrow’s food/lifestyle website (named Goop). It contains a plethora of obscure ingredients and recipes (try ‘Licorice and Mung Bean Soup’). She is writing down a long (and I do mean long) list of requirements; I have a feeling things might be getting healthy this January. It’s detox time suckers.
With this in mind I whipped the rib roast out of the freezer and it is currently thawing out in the fridge. If I’m going down, I’m going down fighting. But that bad boy is for another day.
Meanwhile I’ll settle for Swordfish, with an Oriental twist.
Never tried swordfish before. It turned out to be similar to tuna, but juicier. Not bad. For this recipe it was marinated in a coconut/chilli infusion.
- 2 swordfish steaks
- stalk lemongrass
- 3 cloves garlic
- piece ginger
- 1 red chilli
- 1 red pepper
- 1 onion
- 1 can coconut milk
- 1 tsp smoked garlic
- 2 tsp tamarind paste
- 1 large knob of ginger, chopped
- 1 red chilli
- 2 tbsp sesame oil
- 3 tbsp soy sauce
- good glug chinese black vinegar
- bunch coriander
First put all the marinade ingredients in a blender (except the coconut milk) and whizz to a paste.
Add the coconut milk, stir and pour into a plastic container. Add the swordfish and coat in the marinade. Pop in the fridge for a 1/2 hour.
Get the noodles ready. Fry the chilli, ginger and garlic in some oil. Add the onion and red pepper and fry for a few mins more. Pour in the marinade and then finally the noodles. Heat a skillet and fry the fish for a few mins on each side.
Now you are ready to serve. Place some noodles on a warm plate. Put a piece of fish on top. Finally drizzle some hoisin sauce over the creation (optional but it adds a certain something). Remember to remove the skin from the fish – it stays rubbery and you don’t want to be eating it!