Steamed swordfish
The difficulty in making this dish lies in the preliminary processing of swordfish. The scales of swordfish can be eaten, and the internal organs and gills are wrung out of the fish's mouth with chopsticks without having to dissect the belly.
Recipe Recommendations
- swordfish 500 grams
- lard 20 grams
- salt 4 grams
- ginger slices a little
- onion a little
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Steamed swordfish
1
Fresh swordfish.
2
Use chopsticks to insert the gills into the fish's maw from both sides.
3
Hold the chopsticks tightly with both hands, rotate it a few times, and pull it while rotating so that all the gills and internal organs are pulled out.
4
After removing the internal organs, wash the blood in the fish's belly with water from the fish's mouth, and the cleaned swordfish is intact.
5
Add spring onion, ginger slices, and lard into a steaming box and steam for about 6 minutes.
6
Pour the juice from the plate into the pan, thicken and season, and pour it on the sword fish.