The practice of swordfish (marlin):
Ingredients: swordfish 400g, 2 eggs, chopped green onion, 3 tablespoons flour.
Seasoning: 2 tablespoons sesame oil, 2 tablespoons mustard seed sauce, 1 tablespoon black vinegar or lemon juice, a little sugar and a little salt.
Practice: saury slices. Beat the eggs, add chopped green onion and a little salt.
Add mustard sauce, lemon juice or vinegar, a little salt and sugar to sesame oil and stir well. Put a little oil in the pan, wrap the fillets in dry flour and dip them in egg liquid. Fry the fish fillets on both sides until golden brown, and take out the dipping sauce to eat.
Fried swordfish tastes like chicken, and sashimi tastes tight. The taste experience of frying is even more magical, as if eating chewy chicken, which doesn't taste like fish, but actually looks like beef. It turns out that the meat of large marine fish contains myoglobin, and beef is also rich in myoglobin, which will produce the same taste.
skill
Carefully cut the fish fillets, dip them in flour and let them stand for 5 minutes, so that they are not easy to peel off. Vinegar can be replaced by lemon gauge, mixed and tasted, and then adjusted to suit the taste.
Marlin is actually swordfish, because there is a long thorn in the mouth, and many people are easily confused with golden choking fish. Marlin is a large marine fish with rough skin, belonging to the swordfish family of Perciformes.