- ½ kilo swordfish (espada), rinsed and cut into 2-inch fillets
- 3-4 leeks, cut diagonally oil for stir-frying
- 1 tbsp. cooking wine
- 1 tbsp. soy sauce
- ½ tsp. salt
- Heat oil in deep frying pan,
- Fry swordfish fillet until slightly brown.
- Add leeks along with cooking wine, soy sauce and salt.
- Stir-fry evenly, then serve.