Best Thai Chilli Swordfish Recipes

TROPICAL THAI SWORDFISH

Steps:

• Make Thai Aromatic Herb Mixture: You can either chop up all of your fresh aromatics (shallots, lemongrass, garlic, galangal, kaffir lime leaves and green onions) very fine or use a mortal and pestle to break up into smaller pieces. (We do not generally cut up the chili but instead just smash with the back of your knife. Thai Bird Chili Peppers might be little but they are VERY MIGHTY.) Place oil in frying pan up to medium heat and add in shallots, lemongrass, garlic, galangal, Thai chili pepper, kaffir lime leaves, green onions and sauté until fragrant and the onions are translucent. Add mirin or cooking sherry and deglaze the pan. Remove from heat and set aside to cool. Add fish sauce, grated Asian Pear (or other types of pears, apples or juice of an orange and juice of a lime. Stir.
• In a resealable plastic baggie or sealed container place in the cleaned swordfish and add ONLY ONE HALF of Thai aromatic herb mixture (you will reserve ½ of the Thai aromatic herb mixture as a topping upon final serving) and rub the swordfish well. Cover and place in the refrigerator to marinate for about 30 minutes.
• Prepare and Preheat grill. Slightly oil grill grates or fish basket to prevent the fish from sticking (You can use gas, charcoal or even a grill plate on top of stove). If you do not have a grill or grill pan, you can also make on the stove top in a frying pan.
• Remove the swordfish steaks from the marinade and drizzle with a little oil on both sides and place on hot grill. Grill swordfish steaks for 2-3 minutes on each side depending on the thickness of your fish or until the fish flakes easily with fork. Your fish should no longer be translucent but be white in color. Remove from grill and keep warm.
• Garnish your Topical Thai Swordfish with the other half of the remaining Thai Aromatic Herb Mixture. Serve with a Prik Nam Pla Dipping Sauce if desired and enjoy!

THAI SWORDFISH WRAPS

Steps:

• CHILE GARLIC SAUCE (MAKE AHEAD):.
• Combine sugar, water, vinegar, and salt in a saucepan.
• Bring to a boil and reduce heat and simmer until it coats the back of a wooden spoon, about 3 minutes.
• Cool sauce to room temperature, then stir in remaining ingredients.
• Chill until ready to serve.
• Preheat grill to high.
• MAKE RUB:.
• Pulse sugar and spices in a coffee-grinder until coarsely ground.
• PREPARE FISH:.
• Slice fillets in half crosswise(no need to remove skin yet--peel it off after grilling).
• Brush the fillets with oil, season with salt, then pat the rub on both sides to coat.
• Don't move the fillets around too much or the rub will stick to the grates--not the fish.
• Grill fillets about 4 minutes per side.
• Remove the fillets from the grill, peel off the skin and cut each into 3 strips.
• THE PLATTER:.
• Moving clockwise starting at 12 o'clock:.
• 12 Boston lettuce or Bibb lettuce leaves; 3 oz cooked vermicelli; sprig of cilantro; shredded carrots; bowl of bean sprouts; lime wedges; leaves of fresh basil; grilled swrodfish; and a bowl with cucumber half-moons.
• Serve with Chile Garlic sauce in several bowls around the platter.