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Kampot-peppered swordfish with green beans and black rice
Serves 4 Starters and mains
Ingredients
- 320g black jasmine rice
- 4tsp Kampot pepper, plus a little freshly ground to serve
- juice 1 lime
- 4tsp palm sugar
- 4tsp fish sauce
- 4 x approx. 200g swordfish steaks
- 4tbsp sunflower oil
- 250g thin green beans
- 3 garlic cloves, finely crushed
- 2tsp soy sauce
- 1 lime, cut into wedges
Method
Cook the black rice according to the packet instructions. Once cooked, leave covered in the pan.
Meanwhile, coarsely grind the Kampot pepper until the aroma hits you. Mix it together with the lime juice, palm sugar and fish sauce, then marinate the fish steaks in the mixture for 15 minutes.
Lift the fish out of the marinade and pat with kitchen paper to absorb any excess liquid. Add 2tbsp of the oil to the fish steaks. Heat a frying pan over a medium heat. Fry the steaks for around 2 minutes on each side, until done to your liking. Take care they don’t get over-coloured – you want them to be a rich caramel shade. When cooked, keep warm.
Trim the beans. Heat the
remaining 2tbsp of oil in a wok
and add the beans. Stir-fry for
around 3 minutes. Add the garlic,
stir briefly together and quickly add
a few ladlefuls of hot water. Cover
with a lid and cook over a medium
heat for around 3 minutes, or until the beans are cooked to your liking and the water has
evaporated. Add the soy sauce
and serve with the black rice and
the swordfish steaks. Finish each
serving with a delicate sprinkling
of freshly ground Kampot pepper
and a wedge of lime.
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