Cooking in a frying pan

• 1. Soak the marlin for 20 minutes.
• 2. Cut the bamboo shoot tips into 8 to 10 equal pieces, with each person receiving two.
• 3 Heat salad oil in a frying pan over medium heat, add the swordfish and bamboo shoots and cook on both sides.
• 4 Add the seasoning to "3" and mix thoroughly, then place in a serving dish and sprinkle with green laver.

Steam convection cooking

• 1. Heat in a preheated steamer (combination mode) at 230°C with 30% steam for 8 to 10 minutes.
• 2. Put the marinade in a pot and bring to a boil. Once cooked, brush the sauce over the fish and serve on a plate.

*The cooking instructions listed are approximate temperatures and times. Heating conditions vary depending on the grilling machine you use, so please be aware that even with the cooking method described, the food may burn or not be cooked through completely. Also, when cooking large quantities, the thickness of the fish, and the type of fish will affect the finished product, so please adjust the heating time and temperature when cooking.