MUNCH RATING: 3/5
Steve’s Mum bought some swordfish as it was half price, so I adapted a recipe that used cod and it worked really well as the swordfish held it’s shape and had a good flavour.
- Serves 3-4
- You will need: large wok or deep frying pan
- 1 tablespoon plain flour
- 1 tablespoon curry powder
- 1 teaspoon hot chilli powder (adapt to suit taste)
- salt and pepper
- 3 large pieces of thick cut swordfish, skinned and cut into large chunks
- 2 tablespoons oil
- 3 spring onions, sliced at an angle
- 2 small orange sweet peppers, cut into small pieces
- 1 carrot, peeled and cut into matchsticks
- A big handful of frozen peas
- 450g cooked long-grain rice (that’s 2 cups uncooked)
- A pinch of cayenne (optional, but I like it hot!)
- 4 tablespoons sweet chilli sauce (I used Blue Dragon)
- 4 tablespoons ketchup manis*
- 2 tablespoons tomato ketchup** (optional)
- big handful of roasted, salted cashews (I used Tesco Value ones!)
- Mix the flour, curry powder, chilli powder, salt and pepper in a wide shallow dish and add the fish. Gently mix until the fish is coated in the spice mixture. Chill in the fridge for 30 minutes.
- Heat your wok or pan, then add the oil and heat until almost smoking. Add the fish and fry for about 5 minutes, until brown and crispy on all sides. Remove from the pan, place on a warm plate, cover and keep warm.
- Put the spring onions, peppers and carrots into the pan and stir fry for 2-3 minutes, then add the peas, rice and cayenne and fry until they’re heated through.
- Then add the sweet chilli sauce, ketchup manis, tomato ketchup and cashews and stir fry for 3 more minutes.
- Return the fish to the pan, heat for a few minutes then serve immediately.
* The original recipe uses soy sauce, but I prefer Ketchup manis which is Indonesian soy sauce and it’s thicker, sweeter and less salty than normal soy sauce. The only place I’ve managed to find it is Marks and Spencers. If you can’t get it, just use ordinary soy sauce instead, but use about half the amount, and add some sugar to the dish.
** If you don’t add the tomato ketchup to the dish whilst it’s cooking, it’s still nice to serve it with the rice, as a small squirt of tomato ketchup adds a nice sweet zingy flavour!