Swordfish with capsicum macadamia pesto

Ingredients

• 1 cup (250ml) white wine (preferably sweet)
• 1/3 cup chopped coriander leaves
• 2 garlic cloves, crushed
• 1 tablespoon light soy sauce
• 6 x 180-200g swordfish steaks
• 2 cups (400g) jasmine rice
• 400ml coconut milk
• 1 pandanus leaf, tied in a knot (optional) (see Notes)
• 3 capsicums, roasted
• 1/2 cup macadamia nuts, toasted
• 2 tablespoons chopped coriander leaves
• 2 tablespoons chopped spring onion
• 2 tablespoons chopped ginger
• 1/3 cup grated parmesan
• 1 small red chilli, seeds removed
• 1/4 cup (60ml) extra virgin olive oil
• 1 tablespoon lemon juice

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