Something fishy with Simon Rhodes from Lobsterpot Fishmongers in Wood Street, Old Town, Swindon

LAST week we took our two children to London to do the touristy bit.

During our stay we took them to Chinatown. Their faces lit up when they saw the all the colourful decorations, the restaurants and the hustle and bustle of people and, of course, the wonderful smells.

To choose a restaurant to eat in took quite a while as the choice was overwhelming, and nearly all specialising in Peking Duck.

Eventually we sat down in a smallish place which was busy and sat on a table in the window so we could watch the world go by.

The food was amazing and bountiful; we all had big appetites due to the walking we had done during the day in the hot sun, so we made short work of all the lovely food before us.

When we got home the Chinese experience reignited my passion for Asian food. So, I headed to my recipe books and started flicking through a Wagamama cookbook.

Most of the recipes are noodle-based which got me thinking about some fish recipes with noodles.

Here’s one which caught my eye:

Cured spiced swordfish steak

First line a tray with clingfilm and cover with salt.

Then lay the swordfish on top of the salt and then cover with salt, black pepper, a finely chopped garlic clove, a sliced red chilli, and chopped coriander.

Pour over some fresh lime juice and cover with clingfilm and place something heavy on it like some baked bean tins and leave it to marinate overnight in the fridge.

When ready to cook, heat about a litre of vegetable stock and cook some mange tout, baby sweetcorn, and some sugarsnap peas until just tender.

Then cook some good quality ramen noodles (a Chinese noodle), again until tender.

Brush the salt from the swordfish steaks and grill on a hot griddle for 2-3 minutes each side until just cooked.

Divide the noodles into two bowls and ladle over the stock and vegetables in each bowl and then place the swordfish steaks on top.

Garnish with some chopped spring onion.