Shaw + Smith Team
4 June 2020 | Shaw + Smith Team

Recipe: Roasted Swordfish Steak with Ginger + Spring Onion Relish

The 2018 M3 Chardonnay has the ability to match with many dishes, primarily due to its power, balance and acid line. 

This month we have asked one of our favourite restaurants currently providing takeaway options up in Queensland to part with one of their beloved recipes. Donna Chang’s roasted swordfish steak with a simple ginger + spring onion relish is easy to recreate at home with many types of fish, or even other proteins. Chinese cooking whilst sometimes simple still packs lots of flavour. This is why we love it with our 2018 M3 Chardonnay, the drive and power of this wine carries well with the intensity of the ginger. The swordfish is known for being a meatier, fleshy type of fish with great weight. The 2018 M3 Chardonnay aims for elegance and restraint but typically shows a generosity of flavour, which handles robust meaty fish dishes. 

Donna Chang's Recipe:  Roasted Swordfish Steak with Ginger + Spring Onion Dressing 

Serves 4  

Dressing makes 4-10 serves depending on your desired amount.  

4 x 200gm fillets of swordfish (can substitute with other fish or chicken) 
1 bunch spring onions (also known as green onions, scallions or shallots)
2 large knobs peeled ginger
Pinch ground white pepper
Flake sea salt to taste
1L peanut oil (or vegetable oil)
50ml sesame oil
100ml white soy sauce (substitute with gluten free soy or regular light soy) 

  • - Peel outer layer of spring onions and cut off roots. Wash and dry.  
  • - Slice spring onions into thin rounds + place in a large mixing bowl.  
  • - Slice ginger into chunky slices, blend in food processor to form a smooth paste.  
  • - Add to sliced spring onions in mixing bowl. 
  • - Heat oil in a heavy based saucepan (or wok) until smoking hot.  
  • - Carefully pour over ginger and spring onion mixture. Beware of steam that will be released by this quick cooking method. Make sure all the mix has been covered in this hot oil. Allow mixture to sit until room temperature.  
  • - To finish, mix through sesame oil, soy sauce, white pepper and flake sea salt to taste. 
  • - Steam, roast or pan fry fish to just cooked.  
  • - Serve generously as a condiment.  


Commenting has been turned off.