Asian-Glazed Swordfish with baby Bok Choy

Nutritional Info per 800g serving

• Fat: 5.0g

• Preparation Time 5 min
• Cooking Time 15 min
• 4 servings

Course
Lunch
Dinner
Main Ingredient
Fish
Cuisine
Asian
Dietary
Low Fat
Low Calories
High Protein

Asian-Glazed Swordfish with baby Bok Choy

Ingredients

• 4 (800g) Swordfish Fillets
• 1 tablespoon hoisin sauce
• 2 tablespoons light soy sauce
• 1 tablespoon sweet chilli sauce
• 1 clove garlic, crushed
• 1/2 teaspoon sesame oil
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 600g baby bok choy, halved length ways
• 1/4 cup loosely packed fresh coriander leaves

Steps

• 1 COAT fish fillets with half the combined sauces, garlic and oil. Add vinegar and sugar to remaining sauce mixture; reserve dressing.
• 2 COOK fish fillets in heated oiled large non-stick frying pan until browned both sides and just cooked through. Remove fish from pan, cover to keep warm.
• 3 ADD bok choy to same pan; cook, covered, until just tender. Serve fish on bok choy, drizzled with reserved dressing; sprinkle with coriander.