– recipe courtesy of Walkers Fish Market, Burlington, Milton, Mississauga
Grilled Swordfish with Asian Vegetables, Sticky Rice & Hoisin Drizzle
4 6-8 oz Swordfish steaks
salt & pepper to taste
Brush the steaks with oil, season with salt and pepper. Grill on medium high, approximately eight minutes per side. To serve, place a mound of Sticky Rice in a bowl. Place Asian Vegetables on rice. Spoon Hoisin Sauce around rice. Place fish on vegetables and garnish with fresh cilantro. (recipes below).
8 pieces baby bok choy, cut in quarters
1 large carrot, julienned
2 red peppers, julienned
8 oz snap peas
Steam vegetables about four minutes, until tender crisp.
2 cups (500 mL) Calrose short grain rice
2 cups (500 mL) water
1 tsp (5 mL) sea salt
Rinse rice well. Combine all ingredients in rice cooker. Cook and let rest for ten minutes.
2 cups (500 mL) soy sauce
1 cup (250 mL) water
3/4 cup (180 mL) hoisin
1 cup (250 mL) oyster sauce
2 tbsp (30 mL) minced garlic
2 tbsp (30 mL) minced ginger
½ cup (125 mL) rice vinegar
½ cup (125 mL) honey
2 tbsp (30 mL) Siracha Sauce
Mix all ingredients. Chill for 30 minutes. Strain and store in refrigerator.