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Swordfish Teriyaki Recipe
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

Salmon is one of the most eaten fish in Australia and you may eat salmon a lot. But how about trying Swordfish Teriyaki Recipe for a change? It is as simple as Teriyaki Salmon, but today’s teriyaki sauce is a little bit different, with grated ginger added to the sauce. Watch the video.

Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Recipe Type: Main
Cuisine: Japanese
Keyword: swordfish recipes, teriyaki recipe, teriyaki sauce
Serves: 2
Author: Yumiko
Ingredients (tbsp=15ml, cup=250ml)
  • 2 swordfish cutlets (about 160g/5.6oz each, note 1)
  • ½ tbsp oil
Teriyaki Sauce
  • tbsp sake
  • tbsp mirin
  • tbsp soy sauce
  • tsp sugar
  • tsp grated ginger
Serving (note 2)
  • 2 leaves shiso (perilla)
  • 2 tbsp grated daikon (white radish)
Instructions
  1. Mix the Teriyaki Sauce ingredients in a small jar or a bowl, ensuring that sugar is dissolved.

  2. If your swordfish cutlet came with skin on, trim the skin off the cutlet if you prefer (note 3).

  3. Put oil in a non-stick frying pan over medium heat.

  4. Pat-dry the swordfish pieces with kitchen paper and place them in the pan, and then move them around slightly so that the oil spreads beneath the fish pieces.

  5. Cook the fish for 2½ minutes until the lower part of the side of the cutlets starts getting cooked (the flesh becomes whitish) and the bottom of the cutlet is nicely browned.

  6. Flip them over and cook further 2 minutes, or until the bottom of the cutlet is nicely browned.

  7. Pour the Teriyaki Sauce over (note 4). If necessary, shake the pan to spread the sauce around the fish pieces. Use a spoon to scoop some sauce and pour it over the fish.

  8. When the sauce starts bubbling and reduces to a couple of tablespoons, turn the heat off and remove the pan from the heat to avoid further reduction of the sauce.

  9. Place the sword fish on a service tray, pour the Teriyaki Sauce over the fish. Place a perilla leaf next to it and put the grated daikon on it (note 5).

Recipe Notes

1. My swordfish was slightly less than 2cm/¾" thick. A thickness of about 2cm/¾" is the best to use since it is not too thick to cook while keeping the shape firmly. If the cutlet is too thin, it becomes easy to break when turning over.

Depending on the thickness of the cutlet, the cooking time needs adjustment.

2. You don’t have to use shiso and grated daikon, but grated daikon refreshes your palate and a shiso leaf adds a bright colour to the dish.

As an alternative, you can sauté sliced capsicum or blanch green vegetables such as green beans, snow peas, and okra. It is good to add a green colour to the dish.

3. The skin becomes rubbery when cooked, which is not pleasant to eat. But the skin keeps the flesh moist. Once cooked, the skin can come off easily.

4. You may want to mix the sauce again before pouring, ensuring that there is no sugar left at the bottom of the jar.

5. If the grated daikon is very watery, squeeze the water out before placing it on the shiso leaf.

6. Nutrition per serving.

serving: 202g calories: 323kcal fat: 14g (18%) saturated fat: 2.8g (14%) trans fat: 0.1g polyunsaturated fat: 2.5g monounsaturated fat: 7.3g cholesterol: 106mg (35%) sodium: 789mg (34%) carbohydrates: 9.7g (4%) dietary fibre: 0.1g (0%) sugar: 8.1g protein: 33g vitamin D: 22mcg (110%) calcium: 13mg (1%) iron: 0.8mg ( 5 %) potassium: 732mg (16%)