200 g piece of swordfish
5 diamond clams
Vietnamese mint and micro red radish for garnish
80 g XO sauce
50 ml Shao Xing (Chinese cooking wine)
20 g ginger brunoise
20 g shallots brunoise
Thai Basil Oil:
1 bunch Thai basil
50 ml oil
1 cup brown rice
1 1/4 cups water
5 ml sesame oil
For the XO Sauce, sweat down shallots and ginger, deglaze with Shao Xing and add XO sauce, bring to the boil and it’s ready to use.
Pick the leaves of the basil, mix with oil and blend for 10 minutes, then strain.
Cook brown rice in a pot with sesame oil and water. Bring to boil uncovered, then put the lid on and reduce heat to low/simmer. Turn off the heat and let the rice sit in the covered pot for another 10 minutes.
Salt the swordfish and grill. Put clams and XO sauce in a pot with a lid and steam clams until they open.
Place swordfish in serving plate, place clams on top, spoon over remaining XO sauce, finish with a drizzle of basil oil and garish with micro radish and Vietnamese mint. Serve with a side of brown rice.
Recipe provided by Captain Baxter