eCook Meal
Sesame Swordfish & Coconut Rice
with pak choi & spring onion
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.
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R283.36
for 4 servings · R70.84 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Jasmine Rice needs 300 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Pak Choi needs 400 gBaby Pak Choi 200 g 200 g at R44.99 · 2.0× packsR89.98
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Black Sesame Seeds needs 20 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
Not in the Woolies basket — source these elsewhere:
- Swordfish Fillets
- Soy-sesame Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sesame Swordfish & Coconut Rice?
The preparation time for Sesame Swordfish & Coconut Rice with pak choi & spring onion is between 30 and 45 minutes.
What is the total time required to make Sesame Swordfish & Coconut Rice with pak choi & spring onion?
The total time required to make Sesame Swordfish & Coconut Rice with pak choi & spring onion is between 40 and 55 minutes.
How many servings does Sesame Swordfish & Coconut Rice provide?
4 servings
What are the main ingredients in Sesame Swordfish & Coconut Rice?
Black Sesame Seeds, Coconut Cream, Fish, Garlic, Ginger, Jasmine Rice, Pak Choi, Soy-sesame Sauce, Spring Onion, Swordfish Fillet
What is the nutritional information of Sesame Swordfish & Coconut Rice?
Calories: 790, Carbs: 70 grams, Fat: grams, Protein: 49.7 grams, Sugar: 4.5 grams, Salt: 1976 grams
How do I prepare Sesame Swordfish & Coconut Rice?
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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Sesame Swordfish & Coconut Rice?
Black Sesame Seeds, Coconut Cream, Fish, Garlic, Ginger, Jasmine Rice, Pak Choi, Soy-sesame Sauce, Spring Onion, Swordfish Fillet
How many calories does Sesame Swordfish & Coconut Rice have?
790 calories
How much fat content does Sesame Swordfish & Coconut Rice have?
grams