SWORDFISH TERIYAKI RECIPE
Salmon is one of the most eaten fish in Australia. I posted my Teriyaki Salmon recipe already, but how about trying a Swordfish Teriyaki Recipe for a change? It is as simple as Teriyaki Salmon, but today’s Teriyaki sauce is a little bit different -addition of grated ginger to the sauce.
Swordfish can be slightly fishy compared to fish like salmon. This is partly due to the oil in the flesh. Another reason can be the kind of food the fish was eating in the sea. To remove the fishy flavour I added grated ginger to the standard Teriyaki sauce.
As you can see in my Teriyaki Chicken, the standard Teriyaki sauce is made of equal parts of soy sauce, mirin, and cooking sake, with some sugar. The sauce becomes glossy when it is condensed in the pan.
Today’s Teriyaki sauce does not become glossy, but the flavour of ginger comes through nicely, and it goes so well with the swordfish.
WHAT’S IN MY SWORDFISH TERIYAKI RECIPE
Like any other teriyaki recipe, the ingredients consist of the main ingredient, (fish in today’s recipe) and the Sauce ingredients.
- Swordfish cutlets (remove skin if you prefer)
- Oil to sauté
TERIYAKI SAUCE
- Soy sauce
- Mirin
- Sake
- Sugar
- Grated ginger
The ratio of the ingredients to make Teriyaki Sauce is very easy to remember. 3 parts each of liquid ingredient (soy, mirin, sake) + 1 part each of non-liquid ingredient (sugar, ginger). This kind of easy-to-remember ratio is called ‘ōgonhi’ (黄金比, golden ratio).
SERVING (OPTIONAL)
- Shiso (perilla) leaves
- Grated daikon (white radish)
-
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.
HOW TO MAKE SWORDFISH TERIYAKI
The process of making Swordfish Teriyaki is as simple as other Teriyaki dishes.
- Put oil in a frying pan and sauté both sides of the swordfish cutlets.
- Add the Teriyaki Sauce to the pan and cook until the sauce reduces and thickens slightly.
- Transfer the fish to a serving plate and place grated daikon on a shiso leaf next to the fish.
Because the quantity of the sauce is small, it is good to scoop up some sauce with a spoon and pour it over the surface of the fish while it is being cooked. It would be good to leave about 2 tablespoons of the Teriyaki Sauce in the pan so that you can pour the sauce over the fish when plating.
Come to think of it, my Swordfish Teriyaki Recipe is easier than my Teriyaki Chicken recipe. You don’t need to remove the oil from the pan before adding the teriyaki sauce and you don’t need to cut the fish into bite-size pieces. You can easily cut the fish up using chopsticks. The flesh is so soft and juicy.
It takes about 10 minutes to cook Swordfish Teriyaki. It goes so well with rice and miso soup
Hikari
光一郎