Exotic scabbard fish dressed in teriyaki sauce.
Cooking time
30 minutes+
Calories
232kcal
Sodium
0.8g
- Nutrition facts are for one serving.
- Time to marinate is not included in the cooking time.
Ingredients(Servings: 2)
Directions
-
Lightly wash the fish and cut the length in half.
Dry and score the entire surface at about 1 cm (1/2 in.) intervals. -
Julienne the shiso leaves.
-
Mix (A) in a flat pan and add half of the julienned perilla.
Marinate the fish for about 20 minutes, turning over 2 or 3 times so that the marinade is absorbed evenly. -
In a frypan, heat the salad oil.
Wipe the fish and fry skin-side down first, then turn over until both sides are browned.
Remove excess oil from the pan and pour in the remaining marinade.
Cook over high heat to boil-off the liquid.
Add the remaining shiso leaves. -
Serve hot, preferably with sauteed vegetables.
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