A recipe from the Good Food collection.
500 g (1 lb) swordfish steak, cut into bite-sized pieces
2 tablespoons freshly cracked black pepper
2 tablespoons hoisin sauce
2 tablespoons rice wine
1 tablespoon oyster sauce
1 tablespoon soy sauce
oil, for cooking
3 cloves garlic, thinly sliced
1 onion, sliced
1 kg (2 lb) baby bok choy, leaves separated
100 g (3½ oz) fresh shiitake mushrooms, sliced
1 tablespoon sesame seeds, toasted
1 teaspoon sesame oil
Dip the swordfish in cracked black pepper until coated, then shake off any excess.
Combine the hoisin sauce, rice wine, oyster sauce and soy sauce in a small bowl or jug.
Heat a wok over high heat, add 2 tablespoons of the oil and swirl it around to coat the side of the wok. Stir-fry the swordfish in batches for 1–2 minutes each batch, or until tender. Be careful not to overcook the fish or it will break up. Remove from the wok.
Reheat the wok, add 1 tablespoon of the oil, then stir-fry the garlic for 30 seconds, or until crisp and golden. Add the onion and stir-fry for 1–2 minutes, or until golden. Add the bok choy and mushrooms and cook briefly until the leaves wilt. Pour the sauce into the wok and stir until everything is coated in the sauce.
Return the swordfish to the wok and toss everything together. Serve sprinkled with sesame seeds and drizzled with the sesame oil.
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