Swordfish loin S/O B/L

Specification	Swordfish loin: skin on, boneless
Size:	1-2kg, 2kgs up or customer specification
Manufacturer:	HaiVuong Co.,Ltd
Origin:	Vietnam
Price:	Contact us

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Packing

Suggested recipes

Stewed Swordfish Tendon With Tomato And Pineaplle
MATERIALS - Serving for 1
- Sword fish tendon: 200gr
- Sliced Pineapple: sliced: 50 gr
- Tomato wedge: 100gr
- Lemongrass: 4 cây
- Minced garlic: 1 tblsp
- Minced baby chili: 1tsp
- Fresh thin noodle: 150 gr
- Stock: 700ml
- Shrimp paste: 1tsp
- Sugar: 1tsp
- Chicken powder: 1tsp
- Chopped sSpring onion chopped: 1 tsp
- Coriander chopped: 1 tsp
HOW TO MAKE

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.
Fried Swordfish Tendon With Chili Garlic
MATERIALS - Serving for 1
- Sword fish tendon: 200 gr
- Crispy garlic: 3 tblsp
- Spring onion cut in stick
- Chili cut in stick
- Tapioca: 4 tblsp
- Egg: 1
- Chicken powder: 1 tblsp
- Chili paste: 1 tsp
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.
Pan Fried Swordfish Belly With Passion Fruit Buttter Sauce
MATERIALS - Serving for 1
- Swordfish belly: 150 gr
- Asparagus: 100gr
- Baby carrot: 50 gr
- Baby tomato: 20 gr
- Passion fruit butter sauce
- Unsalted butter: 100gr
- Passion fruit: 1 tblsp
- White wine: 30ml
- Salt and pepper:1/2 tsp
- Minced shallot: 1 tsp
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.