Grilled Swordfish

Ingredients

• 50 g cane sugar
• 2 Garlic cloves
• 30 g ginger (1 piece)
• 1 red chili pepper
• 1 Lime
• 4 tbsp Thai fish sauce
• 720 g swordfish fillet (4 fillets)
• 5 tbsp oil (preferably peanut oil)
• 1 tsp Sesame oil
• 4 stalks Thai basil
• Salt
• Pepper
• 500 g soy sam

Instructions

1. 1.

   Boil cane sugar with 150 ml water and reduce to a syrupy consistency over about 5 minutes. Let cool completely.

2. 2.

   Peel garlic and ginger, finely mince both. Slice chili lengthwise, deseed, wash, and roughly chop. Halve lime and squeeze juice.

3. 3.

   For the Marinade, combine garlic, ginger, chili, half of the lime juice with 2/3 of the fish sauce into the syrup and stir well.

4. 4.

   Wash swordfish fillets, pat dry, place in a shallow bowl, pour over the marinades, cover, and refrigerate for 3 hours, turning once.

5. 5.

   Mix remaining lime juice with the rest of the fish sauce, 4 tbsp oil, and sesame oil.

6. 6.

   Wash basil, shake dry, pluck leaves, cut into fine strips. Add to the fish sauce mixture and let sit at room temperature. Season with salt and pepper.

7. 7.

   Wash soy sam, trim ends, halve thick stems lengthwise.

8. 8.

   Remove swordfish from marinades, drain well. Lightly coat a grill pan with oil and sear fillets for 3-4 minutes per side depending on thickness.

9. 9.

   Simultaneously heat remaining peanut oil in a large pan, stir-fry soy sam over high heat. Add 5 tbsp water, cover, steam for 4 minutes at medium heat, season with salt and pepper. Drain well. Distribute soy sam onto four plates, place swordfish steaks on top, drizzle with fish sauce. Serve with fragrant jasmine rice.