Swordfish Teriyaki

By RecipeTin Japan · 25 min

Ingredients

Instructions

1. Mix the sake, mirin, soy sauce, sugar and grated ginger in a small bowl or jar until the sugar dissolves.
2. Trim off the skin from the cutlets if you prefer.
3. Heat the oil in a non-stick frying pan over medium heat, then pat the swordfish dry with kitchen paper.
4. Place the fish in the pan and move it slightly so the oil spreads under the pieces.
5. Cook for 2½ minutes until the lower sides turn whitish and the bottom is nicely browned.
6. Flip the cutlets and cook for 2 more minutes, until the bottom is nicely browned.
7. Pour the sauce over the fish, shaking the pan if needed, and spoon some sauce over the top.
8. When the sauce bubbles and reduces to a couple of tablespoons, turn off the heat and take the pan off the heat to stop further reduction.
9. Plate the fish, spoon the sauce over it, and serve with a perilla leaf and grated daikon alongside.

Summarized from RecipeTin Japan's video. Watch it for the details.

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