Salt-boiled swordfish
By VicentaLakin
Remember, Mr. Goro used to eat a “swirling swordfish” (like a episode in the second season, where there was also a “drinking clam”) which seemed delicious. It's a pity that the food is fresh and can't be bought in our interior. Most of the swordfish that I saw at the supermarket were frozen or ice cream, and so I went back and asked for the second one to be roasted. The key to this dish is that onions are rare and salt is essential
Recipe Recommendations
- salty and fresh
- roast
- half an hour
- simple
Steps for Salt-boiled swordfish
1
Preparation of materials
2
Ice-fruit fish are cleaned and cut off from their stomachs, their internal organs, fish herbs and membranes are removed and their blood is washed clean
3
Drying of fish surfaces and water in the stomach with kitchen paper or dry cloth
4
Slash a few knives on both sides of the fish
5
A small amount of salt on the surface and inside the stomach of a well-treated fish, now grinding black peppers, massages, rubbing every corner as much as possible
6
Ginger strips, graft, graft, graft in the belly of the fish, shampoo, 15-30 minutes static
7
The oven preheats 200 degrees. An olive oil coated on tin paper after preheating
8
Put the fish on tin paper and put it in the oven, mid-level, upper-fire, 190 degrees and baking for 20-25 minutes
9
(a) To roast in midway for about 10 minutes, to turn it over once and to spray a little salt
10
It's starting to boil up to fish. It's coming out of the oven with fresh lemon slices