Steamed Swordfish
2024-04-23 12:39:10 107
The difficulty in making this dish lies in the initial processing of swordfish. The scales of swordfish can be eaten, and the internal organs and gills can be twisted out of the fish's mouth with chopsticks, without the need to open the mouth and pierce the stomach.
Details of ingredients
Technique
Steps to make Steamed Swordfish
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1. Fresh swordfish.![]()
2. Insert chopsticks from both sides of the fish gills into the fish belly.![]()
3. Grasp the chopsticks tightly with both hands, rotate them a few times, and pull them out while rotating, so that all the gills and internal organs of the fish are pulled out.![]()
4. After clearing the internal organs, clean the blood and water in the fish belly with water from the mouth, and the cleaned swordfish will remain intact as before.![]()
5. Add scallions, ginger slices, and lard to the steamer and steam for about 6 minutes.![]()
6. Pour the juice from the plate into the pot, thicken and season, and pour it over the swordfish.
