Swordfish with Ginger Asparagus Thai Sauce

By: Rose Marie Jarry, Master Chef at Kronobar

Ingredients

  • 1 swordfish fillet (7oz)
  • 1 large zucchini
  • 1 red onion
  • 4 garlic cloves
  • 1 pound fresh asparagus
  • 1 tablespoon coconut oil
  • 2 tablespoons all natural fish sauce
  • 2 tablespoons Bragg soy sauce (gluten-free) or coconut aminos sauce
  • 2 tablespoons fresh grated ginger
  • 1 tablespoon coconut palm sugar

Directions

  1. Chop the fish and zucchini into long pieces.
  2. Chop the garlic into small pieces.
  3. Heat up a wok on high heat and add the coconut oil to it. Roast the garlic, asparagus, and onion for 1 minute. Add all the other sauce and spice ingredients into the wok.
  4. Add the fish and incorporate the chopped zucchini, let it cook for 2-3 minutes on high heat.
  5. Serve with fresh cilantro herbs or rice as you wish.