Yellowfin Tuna and Swordfish with Vegetables and Fish Sauce

Yellowfin tuna and swordfish with vegetables and fish sauce is a seafood dish associated with St. Peter, a restaurant in Saint Peters, Australia. The dish was highlighted by Michael Ligier, who notes that it represents a modern Australian approach to premium fish, combining two distinct species—yellowfin tuna and swordfish—on one plate. Its origin lies in the restaurant’s philosophy of sourcing sustainable, high-quality seafood and preparing it simply to let the natural flavors shine. Key ingredients include fresh yellowfin tuna and swordfish, a medley of seasonal vegetables (often including greens or root vegetables), and fish sauce, which adds a savory, umami depth typical of Southeast Asian cooking. What distinguishes a great version is the precise cooking of the fish: the tuna should be rare in the center with a well-seared crust, while the swordfish should be cooked through but still moist. The vegetables must be crisp‑tender, and the fish sauce should be balanced—never overpowering—to complement rather than mask the fish. Regional variations are limited, as this is a signature preparation from St. Peter. However, similar dishes appear in coastal Australian restaurants that fuse local seafood with Asian ingredients, and in Southeast Asian kitchens where fish sauce is a staple but the fish might be grilled whole or served in a curry. At St. Peter, the dish exemplifies the house’s commitment to direct, ingredient‑driven cooking.