Teriyaki Swordfish Recipe
This teriyaki swordfish recipe teaches you how to make delicious swordfish flavored with traditional Japanese seasonings. These seasonings include dashi, mirin, and soy sauce. The swordfish is cooked with garlic to enhance the aromatics of the dish. I like to serve the fish with a simple green garnish such as lettuce.
Ingredients
Swordfish Preparation Ingredients
- 400 g swordfish
- 3 tbsp cooking alcohol
- 1 tbsp mirin
- 1 tbsp cornstarch
Swordfish Cooking Ingredients
- 1 tbsp vegetable oil
- 1 clove garlic
- 1 tbsp dashi
- 2 tbsp cooking alcohol
- 2 tbsp mirin
- 2 tbsp soy sauce
Instructions
Swordfish Preparation
- Place the swordfish slabs into a large Ziplock bag
- Add 3 tbsp of cooking alcohol and 1 tbsp of mirin to the Ziplock bag
- Remove the air from the bag and allow the fish to soak for 10 minutes in the bag
- Thinly slice 1 clove of garlic while waiting
- After the swordfish has soaked for 10 minutes, pat dry with a paper towel
- Sprinkle corn starch on both sides of the swordfish and ensure to obtain a full coating
Cooking the Swordfish
- Add 1 tbsp of vegetable oil into a frying pan
- Add the sliced garlic and cook on medium heat
- When the garlic is browned, add the fish to the frying pan
- Fry on medium heat for about 3 minutes on each side
- Add the dashi, cooking alcohol, mirin and soy sauce into the frying pan
- Simmer uncovered until the liquid level is low
- Remove the fish and serve! Enjoy!
