Asian-Style Swordfish with Cashews and Vegetables
Ingredients
- Ingredients
- 500 grams Swordfish
- 1 bunch scallions
- 2 Tbsps vegetable oil
- 1 tsp freshly grated ginger
- 2 garlic cloves
- 2 red Bell pepper
- 150 grams Wood Ear Mushrooms (from a jar)
- 2 chili peppers
- 1 Tbsp honey
- 50 grams Cashews
- Light soy sauce
- 200 grams Rice
Preparation steps
Cook rice according to package directions.
Rinse the swordfish, pat dry and cut into bite-sized pieces.
Rinse, trim and cut scallions into 5 cm (approximately 2-inch) long pieces. Halve the top of each of the pieces lengthwise and cut into strips (not quite to the end). Add to cold water (so they curl) and set aside for garnish.
Peel the garlic and finely chop.
Rinse the bell peppers, cut in half, remove the seeds and the white membranes and dice.
Rinse the mushrooms and drain.
Finely chop the chile peppers.
Toast the cashews in a dry non-stick skillet.
Sauté the fish in hot oil in a wok. Add the scallions and bell peppers and sauté with the fish, stirring constantly. Add some water, if necessary. Mix in the ginger and garlic and then add the honey, chile peppers, mushrooms and cashews. Sauté 1-2 minutes and season with soy sauce. Spoon into bowls, garnish with scallions and serve with rice.
