수라상 찬바다 갈치 325G(SRS 盐渍墨鱼 325G)

Spicy Braised Cutlassfish

1. Place cutlassfish, sliced radish (or kimchi), and seasoning sauce (soy sauce, red pepper paste, red pepper powder, garlic, sugar) into a pot.
2. Add enough water to cover the ingredients and bring to a boil.
3. Reduce heat to medium and simmer for 10 minutes.
4. Add sliced green onion or green pepper before serving.

Pan-Fried Cutlassfish

1. Heat 2 tablespoons of vegetable oil in a pan over medium-high heat.
2. Add the cutlassfish and pan-fry until golden brown.

Oven-Roasted Cutlassfish

1. Preheat the oven for 8 minutes at 400–450°F (200–230°C).
2. Coat the fish with olive oil, parsley, and pepper as desired.
3. Roast at 356°F (180°C) for 10 minutes, flip, and cook for another 10 minutes.

Cautions

• Do not refreeze once thawed, as this may affect quality and taste.
• Consuming raw or undercooked seafood may increase the risk of foodborne illness, especially for individuals with certain medical conditions.
• Product may contain small bones; consume carefully.

Storage

• Keep frozen at -18°C or below.
• Thaw under refrigeration immediately before use for best results.

Cutlassfish, Sea Salt.

• Contains Fish (Cutlassfish)

Per 100g:

• Energy: 750 kJ
• Protein: 26.4g
• Total Fat: 8.2g
• Saturated Fat: 0.0g
• Trans Fat: 0.0g
• Carbohydrate: 0.0g
• Sugars: 0.0g
• Sodium: 2,050mg

KS Western Australia Pty Ltd
• Address: BLDG3 150Vulcan Rd, Canning Vale, WA 6155, Australia
• Tel: +61 8 9456 3289
• Email: order.kswestau@gmail.com