This vibrant grilled swordfish recipe is one of the highlights from Neil Perry's Blue Water Grill and exemplifies the fresh Asian flavours that spring from the menu.
- • 4x 180g swordfish steaks
- • Pinch of sea salt
- • 3 green chillies
- • 1 clove garlic, peeled
- • 2 limes, juiced
- • 2 tbsp fish sauce
- • 1 tbsp caster sugar
- • 2 tbsp peanut oil
- • 1 large mango
- • 1 tbsp dried shrimp (from Asian grocers)
- • 1 long red chilli, seeded and julienned
- • 1 spring onion, cut into thin rounds
- • 1 tbsp fried eschalots (from Asian grocers)
- • 1 cup coriander sprigs
- Place a good pinch of salt in a mortar, add the green chillies and garlic and pound gently. Then add the lime juice, fish sauce and sugar, mix well and taste.
- Remove mango cheeks, cut the flesh into 1-centimetre dice and cut from the skin. Place in a bowl, add the dressing and mix. Then add the dried shrimp, julienned chilli and spring onion rounds.
- Meanwhile, heat the barbecue. Brush the fish with oil and season with salt, place on grill at 45 degrees to the centre bars and cook for two minutes. Then, turn the fish another 45 degrees and cook for two minutes to create a nice crisscross pattern. Carefully turn the fish over and cook for a further minute. Remove from the grill. You want the fish medium to medium rare.
- Place the fish on four individual white plates, spoon on the mango salsa, place some coriander on top, sprinkle with fried eschalots and serve immediately.