Swordfish & Spicy Soba Noodles

Ingredients:

The below quantities are for 3 or 4 people:

Swordfish (8oz - 10oz per person)
2 Thai Chillies
1 Clove Garlic
1 Inch Piece of Root Ginger
Pinch of Salt

Soba Noodles (2oz per person)
- I prefer 100% Buckwheat Noodles as they are Gluten Free
1/2 Red Cabbage
3 Carrots
Handful of Green Beans or Snow Peas
1 Container of Mushrooms
1 Tbsp Coconut Oil
1 Tbsp Penut Oil
Chili Flakes - To Taste
3 Cloves Garlic
1 Inch Piece of Root Ginger
2 Thai Chilies
2 Tbsp Mirin
2 Tbsp Soy Sauce
1/2 bunch of Corriander / Cilantro
Handful Shelled Pistachios (Optional)
Sesame Seeds

* I like spicy food, so make sure to adjust above spice measurements to taste


Method:

Wash & dry the Swordfish thoroughly, then cut off the dark areas of fish.
In a pestle & mortar place the peeled garlic glove, the sliced ginger & chili plus the salt, then pound to a fine pulp.  You can also add a splash of oil at this stage, but this is optional.

Then lay the Swordfish onto a foil covered grill or broil tray.
Put about half a tsp of the chili mix onto each of the Swordfish pieces.

Wash the vegetables.
Chop the cabbage in half, remove the outer layers & the hard centre, then finely slice.
Chop the carrots into sticks about 5mm wide & 50mm long.
Top & tail the beans & cut in half.  If you are using Snow Peas just top & tail them.
Slice the mushrooms into 4.
Finely slice 1 clove of garlic, the chilies & ginger.

Now put the Soba Noodles into a saucepan of boiling water.  They tend to stick together so I drop them in a small handful at a time, fanning them out into the boiling water.
Boil the noodles for 5 minutes, then rinse immediately in cold water.  You'll need to do this 2 or 3 times, till the water runs clear.  Then cover the noodles in cold water & set aside till later.

Get a large frying pan & set it on a high heat.  Put both the oils into the pan with the chili flakes & 2 whole peeled garlic cloves.  Let the flavors merge on the heat until the garlic cloves are brown.  Then remove them from the oil, as they are only used to flavor the oil.

Turn on the Grill / Broiler & put the Swordfish steaks into cook.
Put all the vegetables & spices into the frying pan & splash over the Mirin & Soy Sauce.  Stir to mix all the ingredients together.

Cover the vegetables & cook for 5 minutes.
Chop the washed Corriander/Cilantro & wheeled Pistachio nuts.

Turn over the Swordfish steaks & put the remaining chili paste onto the other side of the fish.  Place back under the grill/broiler.
Stir the vegetables, then cover & continue to cook for another 5 minutes.
Now move the vegetables to one side of the pan & put the drained Soba noodles into the other side of the pan to heat them through.
Mix the vegetables & noodles together gently making sure not to break the noodles.
Get the Swordfish steaks from the Grill & put them onto the plate along with the noodles & vegetables.
Sprinkle the Corriander / Cilantro onto the noodles followed by the nuts & sesame seeds.

Enjoy! This has become one of our favorite meals.  All the vegetables can be changed depending on preference but it looks good to have lots of different colours on the plate.