6 x 200g swordfish steaks
300g fresh oyster mushrooms
2 tablespoons olive oil
1/3 cup coarsely chopped coriander
Salt and pepper to taste
1 bunch choy sum coarsely chopped
1 bunch baby bok choy coarsely chopped

1/2 cup oyster sauce
1/2 cup water
1 tablespoon sesame oil


1. Toss fish, oyster mushrooms, olive oil and coriander together in a large bowl
2. Cook fish and mushrooms on a heated grill, pan or barbecue until tender
3. Transfer to a plate cover and keep warm
4. Bring a large saucepan of water to the boil
5. Add the thick ends of the choy sum and boil for about 1 minute
6. Add remaining vegetables and cook for 30 seconds, drain well


To make sauce
1. combine all ingredients in a saucepan and bring to the boil
2. Remove from heat
3. Serve fish on vegetables and drizzle with the sauce


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