WEDNESDAY 12 AUGUST / 2 SERVES / Swordfish Sang Choi Bao
- Swordfish Mince
- Thai Basil, Vietnamese Mint, Coriander & Shiso Leaves
- Iceberg Lettuce
- White Pepper, Peanuts & Sesame
- Rice Noodles
- Bean Sprouts
- Fried Shallots
- Hot & Numbing Dressing
THE RUN DOWN
What a tasty midweek dinner!
Swordfish to me has always shared similarities to pork and so it was a simple decision to make some mince from it.
To cook the mince, heat 2 tablespoons of ghee in a wide based frypan until a light haze comes over the pan. Add the mince and using a whisk, break up the mince as it cooks. Approx 4mins
Once the mince is evenly fried, add the white pepper, peanuts & sesame seasoning to the pan, cook for approx 1mins.
Add the hot & numbing dressing along with the bean sprouts. Stir to combine.
Remove the mince from the pan to a serving dish and top with the herbs and fried shallots.
Assemble iceberg lettuce leaves alongside the mince.
To cook the noodles, bring a pot of water to the boil seasoned with a big pinch of salt, then add the noodles and cook till tender approx 4mins.
Serve these noodles lightly oiled and hot to the table or rinse under cold water and serve chilled. It's up to you!
Build your own lettuce leaf at the table! Enjoy
MAY CONTAIN TRACES OF SEEDS & NUTS. GLUTEN & DAIRY FREE.
USE BY 14 AUGUST
PICK UP FROM FISH BUTCHERY BETWEEN 3PM-6PM ON 12 AUGUST