ASIAN INFUSED SWORDFISH WITH GREENS

4 large pieces non-stick baking paper
300 g assorted Asian greens (for example, bok choy, choy sum, snow pea shoots)
4 swordfish steaks
4 stems coriander
8 kaffir lime leaves
4 stalks lemon grass halved
4 green chilies sliced
Pepper and lime to serve

Line 4 bamboo steamers with non-stick baking paper and allow paper to generously overhang steamers. Place mixed greens in the base of steamers. Wrap a coriander stem around each swordfish steak and place fish on greens.

Top swordfish steaks with lime leaves, lemon grass and chilies. Fold over baking paper to cover fish and put on steamer lid. Place steamer over simmering water and steam for 4-5 minutes or until swordfish are cooked. Serve with cracked black pepper and lime wedges.