Ingredients
- 8 spring onions (scallions), thinly sliced
- 1⅔ cups (200 g) thinly sliced bok choy
- 1 cup (100 g) sliced snow peas (mangetout)
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 2 teaspoons sesame oil
- 4 × 150 g (5 oz) swordfish steaks, about 1 cm (½ inch) thick
- 1 stem lemongrass, white part only, finely chopped
- 1 long red chilli, seeded and finely chopped
- 1 clove garlic, finely chopped
- 1 tablespoon grated fresh ginger
- 1 kaffir lime (makrut) leaf, shredded
- 600 ml (21 fl oz) hot salt–reduced vegetable stock
- 225 g (8 oz) mixed basmati and wild rice
Preparation
- Put the spring onions, bok choy and snow peas in a bowl.
- Whisk together 1 tablespoon of the lime juice with the fish sauce and sesame oil.
- Sprinkle 1 tablespoon of this mixture over the greens and toss to coat.
- Cut out four 30 cm (12 inch) squares of baking (parchment) paper.
- Arrange one–quarter of the shredded greens in the middle of each square.
- Top each with a swordfish steak.
- Reserve 1 teaspoon of the chopped lemongrass.
- Put the rest in a mortar with the chilli, garlic and ginger and lightly crush with a pestle until aromatic.
- Stir in the remaining lime juice mixture, then spread this evenly over the fish.
- Scatter over the shredded kaffir lime leaf, then loosely fold over each paper to form a parcel, twisting the edges to seal.
- Arrange the parcels in a steamer basket.
- Pour the stock into a saucepan, add the reserved lemongrass, rice and remaining lime juice.
- Bring to the boil, then cover and cook for 5 minutes.
- Place the steamer basket on top, cover, and cook for 15 minutes, or until the fish and rice are tender.
- Remove from the heat and leave to stand for a further 2–3 minutes, or until all the stock is absorbed.
- Carefully open the parcels, tip the juices into the rice and gently stir to mix.
- Spoon the rice onto warmed plates.
- Carefully transfer the fish and greens to the plates and serve immediately.