Thai spiced swordfish loin steak with pak choi and coriander dressing – by Simon Leese

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	Thai spiced swordfish loin steak with pak choi and coriander dressing

INGREDIENTS (serves four) 4 x 225g swordfish steaks 80g dried Thai spice 100ml olive oil 10ml lemon juice 8 medium pak-choi 4 half-limes, to garnish For the dressing 2 litres fish stock Juice of 2 limes approx 1 bunch of coriander, roughly chopped 100ml extra virgin olive oil 25ml stir-fry oil 75ml soya sauce ### METHOD Bring the fish stock to the boil in a large pan. Combine the rest of the dressing ingredients and set aside. Dust the swordfish with Thai spice and pan-fry in hot oil. Turn fish after one minute and cook for a further minute. Leave to rest, then drizzle with lemon juice. Cook the pak choi whole in the boiling stock until al dente, drain well. Serve the swordfish on top of the pak choi and drizzle with dressing. Garnish with half a lime. Simon Leese Photo © Adrian Franklin