Ingredients
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4 tuna steaks (swordfish steaks can be huge so you may want to buy 2 and cut in half if they are of a generous size) or 4 swordfish steaks (swordfish steaks can be huge so you may want to buy 2 and cut in half if they are of a generous size)
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1/2 cup sweet chili sauce
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1/3 cup lime juice
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1 tablespoon fish sauce
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2 teaspoons lemongrass, finely chopped
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1/3 cup of fresh mint, finely chopped
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2 tablespoons fresh coriander, finely chopped
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1 teaspoon fresh ginger, grated
Instructions
- Heat an oiled pan, add fish and cook 3-4 minutes a side, or until cooked as desired. Tuna steaks are better pink in the middle and not overcooked, as they tend to become dry and quite tough.
- Combine all the other ingredients in a jar and shake until mixed.
- Note. you can adjust sweet chili and lime juice amounts e.g. more or less of each depending on your taste.
- To serve place fish on plate drizzle with sauce and serve with salad greens on the side.