Ending a hot day with a sensational seafood dish is a great way to make the most of your summer, Chef! This swordfish dish perfectly pairs the island-inpsired flavours of creamy coconut rice with pak choi stems in a zesty sesame oil & soy sauce. Garnished with spring onions and toasted black sesame seeds.
Sesame Swordfish & Coconut Rice
Sesame Swordfish & Coconut Rice
with pak choi & spring onion
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Black Sesame Seeds
- Coconut Cream
- Fish
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- Pak Choi
- Soy-sesame Sauce
- Spring Onion
- Spring Onions
- Swordfish Fillet
- Swordfish Fillets
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
RICE
Place the rinsed rice in a pot with 100ml of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FISH
Return the pan to medium-high heat with a drizzle of oil. Pat the fish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
SAUCE
Roughly slice the pak choi stems and cut the leaves in half lengthways. Return the pan, wiped down if necessary, with a drizzle of oil. When hot, fry the stems, the grated ginger, and the grated garlic until fragrant, 2-3 minutes. Add the soy-sesame sauce, 10ml of sweetener, and 50ml of water. Simmer until almost reduced by half, 5-6 minutes. In the final 1-2 minutes, mix in the pak choi leaves.
DINNER IS READY
Make a bed of the coconut rice, top with the fish, pour over the sauce (to taste), and side with the pak choi leaves. Sprinkle over the sliced spring onions and the sesame seeds.
Jasmine Rice - 75ml
Coconut Cream - 100ml
Black Sesame Seeds - 5ml
Swordfish Fillet - 1
Pak Choi - 100g
Fresh Ginger - 10g
Garlic Clove - 1
Soy-sesame Sauce - 80ml
Spring Onion - 1
RICE
Place the rinsed rice in a pot with 200ml of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FISH
Return the pan to medium-high heat with a drizzle of oil. Pat the fish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
SAUCE
Roughly slice the pak choi stems and cut the leaves in half lengthways. Return the pan, wiped down if necessary, with a drizzle of oil. When hot, fry the stems, the grated ginger, and the grated garlic until fragrant, 2-3 minutes. Add the soy-sesame sauce, 20ml of sweetener, and 100ml of water. Simmer until almost reduced by half, 5-6 minutes. In the final 1-2 minutes, mix in the pak choi leaves.
DINNER IS READY
Make a bed of the coconut rice, top with the fish, pour over the sauce (to taste), and side with the pak choi leaves. Sprinkle over the sliced spring onions and the sesame seeds.
Jasmine Rice - 150ml
Coconut Cream - 200ml
Black Sesame Seeds - 10ml
Swordfish Fillets - 2
Pak Choi - 200g
Fresh Ginger - 20g
Garlic Clove - 1
Soy-sesame Sauce - 160ml
Spring Onion - 1
RICE
Place the rinsed rice in a pot with 300ml of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FISH
Return the pan to medium-high heat with a drizzle of oil. Pat the fish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
SAUCE
Roughly slice the pak choi stems and cut the leaves in half lengthways. Return the pan, wiped down if necessary, with a drizzle of oil. When hot, fry the stems, the grated ginger, and the grated garlic until fragrant, 3-4 minutes. Add the soy-sesame sauce, 30ml of sweetener, and 150ml of water. Simmer until almost reduced by half, 6-8 minutes. In the final 1-2 minutes, mix in the pak choi leaves.
DINNER IS READY
Make a bed of the coconut rice, top with the fish, pour over the sauce (to taste), and side with the pak choi leaves. Sprinkle over the sliced spring onions and the sesame seeds.
Jasmine Rice - 225ml
Coconut Cream - 300ml
Black Sesame Seeds - 15ml
Swordfish Fillets - 3
Pak Choi - 300g
Fresh Ginger - 30g
Garlic Cloves - 2
Soy-sesame Sauce - 240ml
Spring Onions - 2
RICE
Place the rinsed rice in a pot with 400ml of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FISH
Return the pan to medium-high heat with a drizzle of oil. Pat the fish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
SAUCE
Roughly slice the pak choi stems and cut the leaves in half lengthways. Return the pan, wiped down if necessary, with a drizzle of oil. When hot, fry the stems, the grated ginger, and the grated garlic until fragrant, 3-4 minutes. Add the soy-sesame sauce, 40ml of sweetener, and 200ml of water. Simmer until almost reduced by half, 6-8 minutes. In the final 1-2 minutes, mix in the pak choi leaves.
DINNER IS READY
Make a bed of the coconut rice, top with the fish, pour over the sauce (to taste), and side with the pak choi leaves. Sprinkle over the sliced spring onions and the sesame seeds.
Jasmine Rice - 300ml
Coconut Cream - 400ml
Black Sesame Seeds - 20ml
Swordfish Fillets - 4
Pak Choi - 400g
Fresh Ginger - 40g
Garlic Cloves - 2
Soy-sesame Sauce - 320ml
Spring Onions - 2
Woolies Products in this dish
