Swordfish with Bok Choy
500 grams swordfish fillets or red snapper cut into bite size pieces
1 tablespoon freshly cracked black pepper
3 tablespoon olive oil
3 cloves of garlic, thinly sliced
1 onion sliced
1 kilogram baby bok choy, leaves separated
100 grams fresh Shitake mushrooms sliced
2 tablespoon hoisin sauce
2 tablespoon rice wine
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
1 teaspoon sesame oil
Press cracked black pepper into the fish until covered on all sides.
Combine the hoisin, rice wine, oyster sauce, soy sauce, sesame oil and put aside for use later.
Heat the Tepandine on dial 3 or 4. Add a little oil to the cook top. Turn up the heat to dial 6 or 7. Add the garlic and saute until golden. Then add the onion and cook until slightly softened. Lay the fish onto the cooking surface. Turn over gently when cooked and cook the other side. Do not overcook the fish or it will break up. Move the fish to the Tepandine warming area and continue cooking the vegetables.
Turn the Tepandine to high heat on position dial 8 or 9, add a little extra oil if necessary. Add the shitake mushrooms and cook until slightly softened and put the bok choy leaves in. It may seem to be a huge pile but they wilt down.
Stir in the combined sauce and heat through. Return the fish to the vegetable mixture and toss gently.
Sprinkle with sesame seeds and some coriander and it is ready for everyone to help themselves.
Serve with steamed rice for a perfect main course.