Cut one stalk of lemongrass in half on a bias.

Skewer the swordfish pieces onto the lemongrass skewers.

Finely dice the remaining lemongrass stalk and combine it with 1 tablespoon of chopped garlic and 1/4 cup of soy oil.

Marinate the swordfish skewers in the lemongrass-garlic oil mixture for at least 10 minutes.

In a blender, combine the blanched Thai basil, egg yolk, rice vinegar, jalapeno, Parmesan cheese, and the remaining 1 tablespoon of chopped garlic.

Slowly drizzle in the 4 ounces of soy oil while blending to emulsify the pesto sauce.

Blanch the Chinese long beans in boiling salted water for 2-3 minutes until tender-crisp.

Quickly saute the blanched long beans in a small amount of oil in a pan.

Season the sauteed long beans with salt and white pepper.

Dress the beans with sesame oil, sesame seeds, soy sauce, and 1 tablespoon of rice vinegar.

Grill the swordfish skewers over medium heat for about 8 to 10 minutes, or until cooked through.

Toss the long beans in the sesame dressing.

Place the sesame long beans in the center of the plate.

Top the long beans with the fried potato noodles.

Lean the grilled swordfish skewers against the potato noodles.

Finish by drizzling the Thai basil pesto over the swordfish and long beans.