Swordfish Teriyaki Recipe

Swordfish Teriyaki Recipes

Ingredients :


6 tablespoons

2 tablespoons

3 tablespoons


swordfish steaks, each weighing about 225 g

soy sauce



fresh mint leaves, chopped

vegetable oil for frying

watercress sprigs, to garnish

Method :

Slice swordfish steaks in half horizontally to make a thickness of 1 cm, then cut into 6 x 4 cm pieces. In a bowl, mix soy sauce, sake, mirin and mint. Add fish, mix well and leave to marinate for 30-40 minutes, turning over occasionally. Heat a frying pan and spread a little oil evenly over the base. Drain fish pieces, reserving marinade, and fry a few pieces at a time over high heat until both sides become dark brown. When all swordfish pieces are cooked, return them to the frying pan. Pour over marinade, gently mix in and remove from heat. Divide fish between 4 individual plates or heap it in the centre of a serving plate. Garnish with sprigs of watercress and serve at once.

Serves 4

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