Swordfish with Baby Leeks


1 x 110-140g swordfish suprême (skinless)
2 baby leeks
3 baby courgette
4 shitake mushrooms
2 tbs toasted sesame oil
sesame seeds


1. Heat a wok on a high heat with a little olive oil, first add the Swordfish and allow to cook for 1–2 minutes, then add the courgette, baby leeks and shitake mushrooms. Allow to cook for a further 3–4 minutes until the Swordfish is cooked through and the vegetables still have a crunch.

2. Just before removing the wok from the heat add in the sesame oil.

3. To serve spoon into a large pasta bowl and garnish with sesame seeds.