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Swordfish Bok Choy
Grilling brings out the sweetness of bok choy, making it a terrific match for swordfish steaks. This is a easy dish to prepare and will provide plenty of filling yet healthy food to pair with our Chardonnay, Roussanne or Sauvignon Blanc..
Oyster sauce (or substitute Fish Sauce)
Toast sesame seeds in a hot fry pan for 1-2 minutes taking care not to burn them.
Slice the Shiitake mushrooms approximately 1/8 inch thick.
Cut the swordfish into bite size pieces approximately 1 inch x 1 inch.
Press the pieces of swordfish into the cracked black pepper until coated on all sides then shake off any excess.
Heat the wok until very hot, add 2 tablespoons of oil and swirl around to coat the sides evenly.
Stir-fry the Swordfish in batches over high heat until tender. Do not overcook the fish or it will break up. Remove each batch of fish and keep warm.
Reheat the wok, add 1 tablespoon of the oil and stir-fry the garlic until crisp and golden.
Add the onion and stir-fry until golden-brown.
Add the baby bok choy leaves and sliced mushrooms and cook until the bok choy leaves wilt.
Place the hoisin sauce, rice wine, oyster sauce and soy sauce together in a jug. Once mixed, pour into the wok and heat through.
Return the swordfish to the wok and heat while mixing with the other ingredients.
Serve sprinkled with the sesame seeds and drizzle with sesame oil. Serve with chilled Amourette Chardonnay.