Scabbard Fish Teriyaki with Perilla

Scabbard Fish Teriyaki with Perilla

Exotic scabbard fish dressed in teriyaki sauce.

Cooking time
30 minutes+
  • Nutrition facts are for one serving.
  • Time to marinate is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

2 fillets


1/2 Tbsp


1-1/2 Tbsp


  1. Lightly wash the fish and cut the length in half.  Dry and score the entire surface at about 1 cm (1/2 in.) intervals.
  2. Julienne the shiso leaves.
  3. 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.
  4. In a frypan, heat the cooking 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.
  5. Serve hot, preferably with sauteed vegetables.

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