- Cooking time: Less than 30 minutes
- Cuisine: Japanese-Asian-Modern Australian
- Serves: 4
- Type: Fish-Easy-Seafood
- Salt flakes
- 800g swordfish, cut into chunks
- 1 tsp finely grated lemongrass
- 2 tsp grated fresh ginger
- Handful fresh coriander, chopped finely
- 1 tbsp vegetable oil
- 600g snake beans
- 1 tbsp butter
- 2 tsp wasabi paste
- Steamed jasmine rice, to serve
- Large saucepan
- 8 bamboo skewers (soak them in water before cooking)
- Flat grill
1. Marinate fish Bring large saucepan of salted water to boil. Meanwhile, place swordfish, lemongrass, ginger, coriander, oil and salt in bowl and toss to coat.
2. Grill fish Thread 4 fish chunks onto each skewer. Cook on flat grill plate over high heat for about 2Â½ mins each side, until just cooked. Lift with spatula when turning to stop fish from breaking.
3. Prepare beans Cook beans in boiling water for 5 to 6 mins until just tender; drain. In same saucepan, melt butter and wasabi until bubbling. Add beans and toss to coat. Season with sea salt flakes.
4. Serve beans with skewered swordfish and steamed rice.
Snake beans are long and deliciously sweet. They’re popular in Chinese and Indian cooking, and are often sold in Asian grocery stores. Can’t find them? Use green or yellow beans.