Swordfish kebabs with wasabi snake beans & rice - 9Kitchen

Ingredients

• Salt flakes
• 800g swordfish, cut into chunks
• 1 teaspoon finely grated lemongrass
• 2 teaspoons grated fresh ginger
• Handful fresh coriander, chopped finely
• 1 tablespoon vegetable oil
• 600g snake beans
• 1 tablespoon butter
• 2 teaspoons wasabi paste
• Steamed jasmine rice, to serve
• Large saucepan
• Bowl
• 8 bamboo skewers (soak them in water before cooking)
• Flat grill
• Spatula
• Colander