I've been cooking a swordfish
By VicentaLakin
The roasted fish smells good, and this time it tastes good because the baby can't eat chili. It's raw, it's baked for 25 minutes, but it smells good. Foodstuffs: 550 grams of onions, 10 grams of ginger, 15 grams of Zhezac, 4 grams of black pepper, 2 spoons of raw sauce, 5 grams of salt, Zhezac, and appropriate olive oil。
Recipe Recommendations
- saury 550 grams
- Jiang 10 grams
- onion 10 grams
- cumin powder 15 grams
- black pepper 4 grams
- light soy sauce 2 tablespoons
- refined salt 5 grams
- cumin appropriate amount
- olive oil appropriate amount
Steps for I've been cooking a swordfish
1
Swordfish clean up. Two-faced knives。
2
In addition to radiant grains, olive oil, other sauces。
3
Smash the sauce on both sides of the fish and cover it with a membrane in the freezer for 1 to 2 hours。
4
Pickled, baked, olive oil sprouts。
5
Warming on the oven tube, 25 minutes, 200 degrees. The middle of the oven。
6
After 10 minutes of roasting, the oven was suspended, the fish was turned out, olive oil was splattered。
7
It's 15 minutes in the oven。I've been cooking a swordfish Make Tips
1. Light soy sauce is already salty, so add only about 4 grams of salt; it shouldn't be too salty.
2. If you like it spicy, you can add chili powder.