スパゲッティー （秋刀魚とフルーツトマトのスパゲッティー ）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし

Remove the scales from the sword fish and cut off the tail.
Make an incision in the belly of the swordfish and remove the head.
Remove the liver from the swordfish and sprinkle with salt (not listed).
Wash the belly of the swordfish with water (not listed), insert a knife into the back, and cut into 3 pieces.
Crack the belly of the swordfish with a knife and remove the bones.
Remove the fine bones of the swordfish with tweezers.
Cut the part of the swordfish that will be placed on top.

Finely chop the garlic.
Place in a frying pan and heat with chili oil and olive oil (for grilling).
Add the liver of the swordfish sprinkled with salt (not listed in ingredients) and stir-fry.
Boil the pasta for 5 minutes.
Add the swordfish to another frying pan and fry.
Cut the fruit tomatoes into thin slices and add them to the frying pan with the swordfish liver.
Cover and cook the tomatoes.
Cut the daikon radish into 5mm pieces.
Peel the skin of sudachi with a knife and chop.
Add the grilled saury to the frying pan containing the saury liver and mix.
Add water (not listed).
Drain the pasta and add it to the frying pan.
Add Italian parsley and olive oil (for finishing) and mix.

Place 2 on a plate.
Place the cut and grilled saury fish on top.
Complete with daikon radish and sudachi.