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🍽️ Grilled Swordfish Steaks with Spicy Lime Marinade

364 kcal · 30 min · 4 servings

Ingredients

• 50 g brown sugar
• 2 garlic cloves
• 30 g ginger (1 piece)
• 1 red chili pepper
• 1 lime
• 4 tbsp Thai fish sauce
• 720 g swordfish fillet (4 swordfish fillets)
• 5 tbsp oil (preferably peanut oil)
• 1 tsp sesame oil
• 4 sprigs Thai basil
• salt
• pepper
• 500 g Chinese chives

Instructions

1. 1. Put the brown sugar and 150 milliliters of water into a pot.
2. 2. Bring the mixture to a boil.
3. 3. Let the syrup reduce for about 5 minutes until it becomes thick and syrupy.
4. 4. Let the syrup cool down completely.
5. 5. Peel the garlic and the ginger root.
6. 6. Finely chop the garlic and the ginger.
7. 7. Cut the chili pepper in half lengthwise.
8. 8. Remove the seeds from the chili pepper.
9. 9. Rinse the chili pepper under running water.
10. 10. Chop the chili pepper coarsely.
11. 11. Cut the lime in half.
12. 12. Squeeze the juice out of the lime.
13. 13. Add the finely chopped garlic and ginger to the cooled syrup.
14. 14. Add the chopped chili to the syrup mixture.
15. 15. Add half of the lime juice to the mixture.
16. 16. Add two-thirds of the fish sauce to the mixture.
17. 17. Stir all the marinade ingredients well together.
18. 18. Rinse the swordfish fillets under cold water.
19. 19. Pat the fillets dry with a kitchen towel.
20. 20. Place the fillets in a shallow dish.
21. 21. Pour the marinade over the fish fillets.
22. 22. Cover the dish.
23. 23. Place the dish in the refrigerator for 3 hours.
24. 24. Turn the fillets once during the marinating time.
25. 25. Put the remaining lime juice into a small bowl.
26. 26. Add the remaining fish sauce.
27. 27. Add 4 tablespoons of oil.
28. 28. Add the sesame oil.
29. 29. Stir the sauce well.
30. 30. Rinse the basil under cold water.
31. 31. Shake the basil dry.
32. 32. Pluck the leaves off the stems.
33. 33. Cut the basil leaves into thin strips.
34. 34. Add the basil strips to the prepared fish sauce.
35. 35. Let the sauce infuse at room temperature.
36. 36. Season the sauce with salt.
37. 37. Season the sauce with pepper.
38. 38. Rinse the Soi Sam (Asian leek).
39. 39. Cut off the stemmy ends of the Soi Sam.
40. 40. Halve the thick stems of the Soi Sam lengthwise.
41. 41. Take the fish fillets out of the marinade.
42. 42. Let the fish drain well.
43. 43. Grease a grill pan with a little oil.
44. 44. Place the fish in the hot grill pan.
45. 45. Fry the fish on each side.
46. 46. Fry the fish for 3 to 4 minutes per side depending on thickness.
47. 47. At the same time, heat the remaining peanut oil in a large pan.
48. 48. Fry the Soi Sam over high heat.
49. 49. Shake the pan regularly while doing so.
50. 50. Add 5 tablespoons of water to the pan with the Soi Sam.
51. 51. Cover the pan.
52. 52. Steam the Soi Sam for 4 minutes over medium heat.
53. 53. Season the Soi Sam with salt.
54. 54. Season the Soi Sam with pepper.
55. 55. Remove the Soi Sam from the pan.
56. 56. Let the Soi Sam drain well.
57. 57. Distribute the Soi Sam onto 4 plates.
58. 58. Place the swordfish steaks on top of the Soi Sam.
59. 59. Pour the prepared fish sauce over the fish.
60. 60. Serve the dish with fragrant rice.

Nutrition per serving

• kcal: 364
• Protein: 37 g · Fett/Fat: 21 g · Carbs: 5 g