Prep time:
Cooking time: 10 minutes
Total time:
Serves: 4
1 or 2 Large Swordfish Steaks
1 Shallot
3 Garlic Cloves
2 Stalks of Fresh Lemongrass, trimmed
1 Inch Fresh Ginger Root, peeled and roughly chopped
2 Medium Chillies
2tbsp Vegetable Oil
3tbsp Fish Sauce
1tbsp Lime Juice
1tsp Palm Sugar or Light Brown Sugar
1 Tin of Coconut Milk
2 Kaffir Lime Leaves
Lucinda Hamilton creates divine barbecue dishes with a Thai twist using fresh fish from Cranbrook Fishmongers at Hartley Dyke Farm Shop...
Serve with Lime, Chilli and Coriander Sauce (below) Asian Slaw
- words: Lucinda Hamilton
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