Swordfish with Vegetables
Cut swordfish fillets into strips. Heat oil in a pan and cook fish until translucent. Remove from the pan and arrange in a baking pan, cook in preheated oven at 100°C (approximately 200°F) until ready.
Halve lemongrass and cut bamboo shoots into strips. Rinse and halve bell pepper, remove seeds and ribs and cut into strips. Rinse shallots. Saute all vegetables in remaining oil until golden brown. Arrange vegetables on a platter, top with fish and garnish with cilantro. Serve accompanied by tamarind sauce.