１Remove the dorsal fins from the fish. On both sides, make numerous cuts deep enough to reach the backbone crosswise at intervals of 3mm. Then, cut the fish crosswise into 4 to 5cm-wide pieces. ２Cut the chives into 5cm-long pieces. Combine the dry mustard, a small amount of tepid water and vinegar and mix well to make soft, smooth mustard sauce. ３Lightly coat the fish with flour and fry in deep oil heated to 170℃ until crispy. ４Combine the ingredients for the seasoned stock in a shallow pan and bring to a boil. Add the fish and cook briefly. After the fish is well seasoned, add the chives and cook briefly. Place the fish and chives in serving dishes, pour a small amount of the seasoned stock over it and top with the mustard sauce.

・Making numerous cuts on both sides of the fish is not only for appearance, but also to shorten the cooking time of the fish. Therefore, it is important that the cuts are deep enough to reach the backbone. ・The meat of cutlass fish has a soft texture and can easily be crumbled while cooking. However, after deep frying, it will not crumble so easily and will become well seasoned while cooked.