Native to Thailand, Burma, Cambodia, the Mekong River and the Chao Phraya River in Asia, as well as some parts of Africa. The adult fish is usually 60-100 centimeters long. Steamed swordfish, fish scales should not be removed! The scales of the swordfish are very fatty and edible.

Steamed swordfish, fish scales do not have to remove, seasoning as little as possible, time not more than 6 minutes, to maintain the original flavor.

Materials; knife fish 2

Seasoning; vegetable oil, salt, cooking wine, ginger, green onion, steamed fish soy sauce.

Practice;

1. From the head of the swordfish, pinch the gills of the swordfish, even the belly of the fish and pull it out, bleach and drain.

Fish scales do not need to be removed.

2. Put the fish into the steamer, sprinkle some ginger, green onion.

3. Sprinkle some salt, add cooking wine,

4. When the water boils, steam the fish for 5 minutes, turn off the heat and simmer for 2 minutes.

5. Take out the steaming plate, remove the green onion and ginger, sprinkle with chopped green onion, pour some hot oil on the chopped green onion,

6. Drizzle some steamed fish soy sauce on all sides of the swordfish.

1. The swordfish is very fresh, do not steam it for more than 5-6 minutes.

2. The scales of the swordfish are very fat and a great feature, so you can eat them and don't remove them.

3. knife fish belly, from the gills of the fish, can be pulled out together, without dissecting the fish belly.