Recipe courtesy of Buddakan (Philadelphia)

Lemongrass Skewered Swordfish W/ Thai Basil Pesto and Sesame Long Beans

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  • Yield: 1 serving
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8 ounces swordfish

2 stalks lemongrass

3 tablespoon garlic, chopped

2 cups soy or canola oil

2 ounces Thai basil (blanched)

1 egg yolk

1 cup rice vinegar, plus 1 tablespoon for sauce

4 ounces oil

1 tablespoon grated Parmesan cheese

1 jalapeño

1 pound Chinese long beans

1 tablespoon sesame seeds

1 teaspoon sesame oil

2 tablespoons soy sauce

Salt and pepper, to taste

1 potato (cut thin on Japanese mandolin and fried)


  1. Cut 1 stalk of lemongrass in half and on bias. Skewer the swordfish. Fine dice the other stalk of lemongrass and mix with 1 tablespoon chopped garlic and 1/4 cup soy oil. Marinate the swordfish steak. In a blender, add the Thai basil, egg yolk, rice vinegar, jalapeño, Parmesan cheese, and one tablespoon chopped garlic. Add 4 ounces of soy oil in a slow steady stream to emulsify the sauce. Blanch long beans in boiling salted water, then saute quickly in a little bit of oil. Season with salt and white pepper, and then dress the beans with the sesame oil, sesame seeds, soy sauce, and 1 tablespoon rice vinegar. Grill the swordfish for about 8 to 10 minutes. Toss the long beans in sesame dressing, put in the middle of the plate, and on top of the beans put the fried potato noodles. Lean the swordfish against the potatoes and finish with the thai basil pesto.