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Grilled swordfish swimming in Thai herbs

September 17, 2008
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Serves 4

At Myers+Chang, chef Alison Hearn makes mayonnaise for the aioli and whisks in sriracha, a hot sauce. You can also use commercial mayonnaise, as suggested here.

NUOC CHAM
1/2 cup lime juice
1/2 cup fish sauce
2 tablespoons sugar, or to taste
3 Thai bird chilies, cored and sliced
1 large clove garlic, grated
1. In a bowl, combine the lime juice, fish sauce, sugar, chilies, and garlic.

2. Whisk thoroughly.

AIOLI
1/2 cup commercial mayonnaise
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon kosher salt, or to taste
2 tablespoons sriracha (hot sauce)
Pinch of cayenne pepper
Dash of Worcestershire sauce
1. In a bowl, whisk the mayonnaise, mustard, lemon juice, salt, sriracha, cayenne pepper, and Worcestershire sauce.

2. Taste for seasoning and add more salt, if you like.

FISH
Salt, to taste
1 package (8 ounces) rice vermicelli noodles
4swordfish steaks (6 ounces each)
Canola oil (for the grill rack)
1 head butter lettuce, cored and cleaned
1/2 bunch fresh cilantro (leaves only)
1/2 bunch Thai basil (leaves only)
1/2 bunch mint (leaves only)

1. Light a charcoal or gas grill.

2. Bring a saucepan of salted water to a boil. Add the noodles. Cook, stirring occasionally, for 4 minutes. Drain into a colander.

3. Rub the swordfish steaks all over with aioli. When the grill is ready, rub the grill rack with canola oil.

4. Grill the swordfish for 4 minutes, turn it over, and cook on the other side for 4 minutes more.

5. Divide the lettuce among 4 dinner plates. Scatter the cilantro, basil, and mint on top. Divide the vermicelli noodles among the plates. Place the grilled swordfish on top. Pour nuoc cham over the fish. - Adapted from Myers+Chang

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