Aromatic steamed swordfish | Reader's Digest Asia

Ingredients

• 8 spring onions (scallions), thinly sliced
• 1⅔ cups (200 g) thinly sliced bok choy
• 1 cup (100 g) sliced snow peas (mangetout)
• 2 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 2 teaspoons sesame oil
• 4 × 150 g (5 oz) swordfish steaks, about 1 cm (½ inch) thick
• 1 stem lemongrass, white part only, finely chopped
• 1 long red chilli, seeded and finely chopped
• 1 clove garlic, finely chopped
• 1 tablespoon grated fresh ginger
• 1 kaffir lime (makrut) leaf, shredded
• 600 ml (21 fl oz) hot salt–reduced vegetable stock
• 225 g (8 oz) mixed basmati and wild rice