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Tondemo Skill - 513 - Tyrant Swordfish Served in Various Ways
🕑 Added 2023-06-20 15:26:39 +0000 UTCRight, shall we make something with the Tyrant Swordfish?
Tomorrow will be the long awaited day off.
No matter what anyone says, my plan is to relax. So I’m going to go all out tonight and tomorrow's meals would be some prepared stuff.
That's right.
Let's have an Extravaganza Marlin Menu!
The shape of the Tyrant Swordfish was similar to the marlin, so I had high expectations for the meat. Luckily, when I inspected the meat, it had the characteristics of the light, pinkish marlin fish flesh.
When it comes to marlin fish, teriyaki is a must have.
Naturally, it should be eaten with white rice.
Garlic Soy sauce is also a good choice. Especially if you add butter and turn it into a Garlic-butter-soy sauce, which, as you can expect, goes exceptionally well with rice~
Ah, but if I make that, I’ll have nothing but grilled marlin. Grilled marlin of all kinds, but grilled nevertheless…
If that’s the case, let’s have Stir-fried Marlin with Vegetables.
Marlin has firm yet tender flesh that won’t flake to pieces easily, so it’s a good choice for stir-fries. As for the vegetable, let’s go with cucumbers.
That’s right, Stir-fried Marlin with Cucumbers.
Uuuh, that’s not enough. How about… deep fried? Can’t go wrong with deep fried. Yes, let’s make both [1] Sauced Karaage and Tatsuta-age.
Right, so that’s:
- Grilled Teriyaki Tyrant Swordfish
- Grilled Garlic-Butter-Soy Sauce Tyrant Swordfish
- Stir-fried Tyrant Swordfish with Cucumbers
- Sauced Karaage Tyrant Swordfish
- [1] Tatsuta-age Tyrant Swordfish
So, that five Tyrant Swordfish dishes for tonight's menu.
It looked like a lot, but I have most of the ingredients to make all these, so let’s get cracking.
Let’s make the sauce for the Sauced Karaage first, it would take time for the flavour to properly penetrate the meat and vegetables.
A soy sauce based Japanese-style seasoning would be excellent for this cold dish. That’s right, this is a cold dish.
First mix the sauce with the following ingredients: soy sauce, vinegar, sugar, olive oil and ground black pepper.
Once the sauce is ready cut the vegetables (onions, green peppers and carrots) into sticks, cut the fish into bite-size pieces.
Coat the fish in salt, pepper and potato starch. Fry the fish in olive oil until both sides are crispy. Toss the fried fish in the sauce.
Next, lightly stir-fry the onions, green peppers and carrots until tender and add them to the sauce with the fried fish.
Once the fish and vegetables have cooled down, put the dish away in the magic cooler box to chill until ready to eat.
I prepared the marinade for the Tatsuta-age next (soy sauce, mirin and saké). Mix bite-size pieces of the Tyrant Swordfish into the marinade and set it aside to let the flavour soak in.
I’ll fry the Tatsuta-age last.
For now, let’s start on the Stir-fried Marlin with Cucumber.
No, no, it should be Stir-fried Tyrant Swordfish with Cucumber.
Remove the ends of the cucumber and cut it in half longwise. Then, chop the cucumbers into half-moons. Rub salt into the cucumbers and set it aside while I cut more Tyrant Swordfish into bite-size pieces. Then, tumble the bite-size fish in salt, pepper and a little potato starch.
While the frying pan is heating up, squeeze out the excess water from the cucumbers. By the way, all the vegetables I’m using today came from Alban’s garden.
Once the oil is hot, fry the bite-size pieces of fish on high heat until fairly crispy. Oh, by the way, I have already mixed a sauce made from soy sauce, oyster sauce, saké, grated ginger (in tube) and sesame oil.
When the potato starch coated fish had crisped up, add the sauce and stir until most of the alcohol had evaporated.
Finally, throw in the salted and drained cucumbers. Stir-fry quickly.
After the first batch of Stir-fried Tyrant Swordfish was done, I set out two more pans and kept on stir-frying until I ran out of cucumbers.
Time to do the Grilled Tyrant Swordfish. Hmm, let’s make the Teriyaki version first.
For this recipe, the fish should be cut into 1 cm thick, palm size pieces. I cut a lot because I intended to make two types of Grilled Fish.
Fry the fish in hot oil.
With all six burners going, it was quick work frying all the fish slices in the shallow oil. Once both sides have browned, add the sauce (soy sauce, saké, mirin, and honey). Allow the sauce to bubble around the fish slices and flip them one last time.
Super easy, right?
By the way, I used honey instead of sugar because it gives the sauce a much richer flavour. Speaking of which, I’m not sure whether it was due to the freshness of the ingredients, but the Tyrant Swordfish was not fishy at all. I don’t have to do anything extra like blanching or salting the fish to get rid of any fishiness.
After the Grilled Teriyaki Tyrant Swordfish was done, I piled them onto large plates and stuffed them into my [Item Box].
[2] While Sui helped me clean the pans, I got the ingredients ready for the Grilled Garlic-Butter-Soy Sauce Tyrant Swordfish.
Everything’s pretty much the same as before except for the sauce, which requires quite a lot of minced garlic. I’d use the tube version, but finely minced fresh garlic works better for this recipe.
[3] After mincing up a good pile of garlic, I place a couple of spoonsful on each pan after the fish had browned on one side. This way, the garlic fragrance would be incorporated into the fish without burning.
Once the fish had browned on the other side, add the sauce (soy sauce, saké, and mirin). After the sauce had evaporated a little, flip the fish and drop a spoonful of butter into each pan and transfer the Grilled Garlic-Butter-Soy Sauce Tyrant Swordfish onto a large plate.
Umu, while both types of Grilled Fish smelled amazing and looked absolutely mouth-watering, brown is not a very interesting food colour. So, I chopped up some parsley and sprinkled them over the plates of Grilled Fish.
Yeah, now that’s more like it.
In to the [Item Box] you go~
Finally, it was time to tackle the Tatsuta-age.
Well, it was just more deep frying, which I have done a lot by nonw, it was no big deal to fry these potato starch covered fish until lovely and crisp.
“Yes! It’s completed~” I cheered.
[4]
Jiiii---
I-I dare not look back.
Even though I am surrounded by gluttons all the time, my familiars have never stared at me (or my food) like that.
It-it’s too intense!
Also, I am not at all happy to be stared at like that by a female Elf who already has a grandson, okay?!
Sob.
Isn’t it the dream of a man who had isekai-ed to have an Elf wife? Where is mine?!
No offence, Feodora-san, but you’re married with grandchildren!!!
Fired by my thoughts, my hands moved even more quickly than usual as I set out five large plates and three small ones, arranging all five different Tyrant Swordfish as artfully as possible on the plates.
The Japanese in me insisted, okay?!
Food should be a pleasure to the eyes too!
“Oi, hurry up.”
“Master…”
“”Ou, it’s here, it’s here!!””
“”Sui wants to eat fishy~~””
Jiiii----
“… …”
At least the men (and Dwarf) of [Ark] were just drooling silently on the side. Well, Feodora-san was silent too, but her silence felt almost threatening.
“Right, let’s eat!”
“Yay!!! Hooray!!”
In addition to the plate of Tyrant Swordfish in Various Ways. I have set out large plates of each other the Tyrant Swordfish dishes.
“It’s not meat, but it’s not bad,” said Fer ‘generously’. “I like this one and this one, give me more.”
‘This one’ and ‘this one’ being the Grilled Garlic-Butter-Soy Sauce Tyrant Swordfish and Tatsuta-age.
“I like this one most, fried food is delicious,” said Grandpa Gon.
As expected, deep fried crunchy food will always be popular.
Unexpectedly, the runner-up was Sauced Karaage.
Grandpa Gon: It’s very refreshing
Dora-chan: Fried food is the best, but the cold one is surprisingly delish~~
Sui: Sui likes this one and this one and this one and this one~~
Fer: It has vegetables...
I had also prepared loads of freshly cooked white rice. I served the original first set of Tyrant Swordfish in Various Ways without the rice, but the moment I set out the bucket of rice, everyone suddenly begin to drool and gulp.
Fuhahahaha!
Observe the power of rice!
Suddenly, Grilled Fish became super popular. That’s because grilled fish in savoury sauce goes best with rice~~
Elf of Gluttony Feodora-san’s mouth was never empty as she kept stuffing things into it. I think, she wished she has like, three mouths to stuff more food into…
After serving my familiars their favourites as ‘seconds’ I left the [Ark] members to help themselves from the large plates of dishes. I trust Gaudino-san and Siegfield-san to control Feodora-san. Gideon-san was even kind enough to help me serve up ‘seconds’ while I finally get to sit down and eat.
I made myself a mini Grilled Teriyaki Tyrant Swordfish Don.
Ooof, delish~~
I stared at the Tatsuta-age, and grinned. Let’s enjoy Tatsuta-age with beer ~
Anyway, tomorrow is a holiday, so this is the best time for drinking~
I poured beer into my Auto Cooling cup that I bought from Neihov.
Naturally, I have to prepare beer for everyone too, right?
“Let’s drink!”
“Ou!!”
After my third cup of beer, I noticed something strange. “Hmm? Aren’t you drinking today, Grandpa Gon?”
“W-well, I don’t feel like it…”
“I see… well, it’s your loss! Beer and Tatsuta-age is the best! Let’s drink! For tomorrow is a holiday~!"
I really look forward to it.
Fufun~~
[Gumihou: I’m not sure why, but I’m feeling sorry for him…]
[1] Tatsuta-age vs Karaage
The terms are used interchangeably, but generally, Tatsuta-age requires marinating pieces of chicken in soy sauce and mirin before dredging them in potato starch. What we usually know as ‘karaage’ is actually Tatsuta-age.
The term ‘karaage’ basically just means ‘deep fried’
https://www.masterclass.com/articles/tatsuta-age-recipe
[2] Have Sui help in the pan cleaning department.
[3] Garlic browned very quickly, so change the recipe from ‘frying the garlic first, then the fish’ to ‘frying the fish first and then add the garlic after the first flip’
[4] Add details for dramatic purpose, also, deleted most of the 400 words of ‘let’s eat quickly’ x 4 + drooling, greedily + yum yum
