Ingredients

  • 180g swordfish per serve
  • 1 tablespoon Waji Coriander Pesto
  • 1 tablespoon Waji Red Chilli Oil
  • 1 lime
  • vegetable oil
  • 120g mixed vegetables per serve – snow peas, zucchini, red capsicum, yellow squash, spinach

Method
Cut snow peas, capsicum, squash and zucchini into julienne strips. Wash spinach. Heat oil in wok or pan. Stir-fry vegetables (expect spinach) until just soft, then add spinach and coriander pesto. Remove from heat and keep warm.

Place water in wok and brig it to the boil. Place bamboo steam basket in wok. Season fish and place in steamer. Cook for 5-10 minutes.

To serve, place vegetables in centre of plate and place the fish on top. Squeeze a little bit lime over fish and finish with a drizzle of red chilli oil.

Waji Spiby

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