Swordfish loin/chunk S/L

Sautee garlic with tomato,lemongrass, then add stock ,and pinepapple; cook until the tomato and pineapple turning soft and colored in stock.

 

Marinated tendon with fish sauce. Fry it with high heat in short time; pour it into the stock pot, cooked in 10 minutes more. Seasoning with shrimp paste, chicken powder, sugar, fish sauce, and baby chili add at last. Add spring onion and coriander when serving. Served with fresh thin noodle and lettuce.

HOW TO MAKE

Marinated tendon with a bit chicken powder, chili paste; deep in beaten egg; coated with tapioca; and deep fry with high heat till cooked.

 

Stir fry fish in pan with high heat, a bit oil, crispy garlic, spring onion, chili; seasoning with chicken powder, chili paste.

HOW TO MAKE

Sword fish belly cut in square pieces; seasoning with a bit salt and pepper. Pan fried until well –cooked.

 

Sautee asparagus, baby carrot, baby tomato with salt pepper and butter.

 

Sautee shallot with a bit butter ; them add white wine ; with a low heat, using whisk to stir butter , add slowly butter , stir occasionally till finish the butter; add passion fruit at last; seasoning with salt and pepper.