Steamed Swordfish Fillets with Lemongrass, Ginger and Baby Bok Choy
Ingredients
- 2 x 240-260g swordfish cutlets, halved lengthwise
- or
- 4x 120-150g swordfish cutlets, whole
- 2 lemongrass, white part only, finely chopped
- 5cm piece fresh ginger, cut into thin match sticks
- 3 red shallots, finely sliced
- 1 tablespoon (20mL) Kikkoman Naturally Brewed Organic Soy Sauce
- Lightly blanched baby bok choy, to serve
- Sliced red chilli, to serve