Swordfish kebabs with wasabi snake beans & rice

Real~Living

Cooking time: Less than 30 minutes

Cuisine: Japanese; Asian; Modern Australian

Serves: 4

Type: Fish; Easy; Seafood

Tools

Kitchen friendly view

5 stars - based on 1 reviews

Swordfish kebabs with wasabi snake beans & rice

Ingredients

Salt flakes
800g swordfish, cut into chunks
1 tsp finely grated lemongrass
2 tsp grated fresh ginger
Handful fresh coriander, chopped finely
1 tbsp vegetable oil
600g snake beans
1 tbsp butter
2 tsp wasabi paste
Steamed jasmine rice, to serve

Large saucepan
Bowl
8 bamboo skewers (soak them in water before cooking)
Flat grill
Spatula
Colander

Preparation method

1. Marinate fish Bring large saucepan of salted water to boil. Meanwhile, place swordfish, lemongrass, ginger, coriander, oil and salt in bowl and toss to coat.

2. Grill fish Thread 4 fish chunks onto each skewer. Cook on flat grill plate over high heat for about 2½ mins each side, until just cooked. Lift with spatula when turning to stop fish from breaking.

3. Prepare beans Cook beans in boiling water for 5 to 6 mins until just tender; drain. In same saucepan, melt butter and wasabi until bubbling. Add beans and toss to coat. Season with sea salt flakes.

4. Serve beans with skewered swordfish and steamed rice.
Snake beans are long and deliciously sweet. They're popular in Chinese and Indian cooking, and are often sold in Asian grocery stores. Can't find them? Use green or yellow beans.

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