Oven Roasted Swordfish Belly with Surf Clams
Ingredients (for 4 portions):
- 500g Swordfish Belly
- 12 Surf Clams
- 4 bunches coriander
- 1 red onion
- 6 cloves garlic
- 2 red capsicums
- Black & white sesame seeds
- Fish sauce
- Soy sauce
- Palm sugar
- 2 fresh chillies
- Dried wakame fronds
- 1 thumb fresh ginger
- Sweet chilli
- Salt
- 5 limes
Method:
Remove skin from swordfish belly and cut into four even pieces. Place in a plastic container. Finely dice half of the red onion, crush two cloves of garlic and finely chop one bunch of the coriander. Place these ingredients in the container with the swordfish and add 1/4 cup sweet chilli sauce, 1/4 cup soy sauce and zest and juice of two limes. Mix all with the swordfish, onions, garlic and coriander; cover and leave in fridge to marinate for a couple of hours.
Broth:
Finely dice one red onion, finely slice fresh ginger, crush four cloves of garlic and roughly chop one bunch of coriander and both chillies (add more chillies if not spicy enough). Place onion, garlic, ginger and chilli in a saucepan with one round of broken palm sugar, 1/4 cup fish sauce, zest and juice of three limes and 1/4 cup of soy sauce. Bring up to the boil then back to a simmer, add a pinch of dried wakame fronds and the chopped coriander. Have a taste and if too sour add more sugar or if too sweet add more fish sauce. Check for seasoning.
Salad:
Pick the tops off the remaining coriander and mix with finely sliced red onion, capsicum and seasme seeds.
To Plate:
Place swordfish on a baking paper lined oven tray and roast in a pre-heated oven at 160 degrees for around 20-30 minutes until nice and golden and cooked through. Add surf clams to broth and heat gently until clams start to open. Place three clams in each serving bowl followed by broth and some of the coriander salad. Then add the swordfish belly and finish with more of the salad.