
Exotic scabbard fish dressed in teriyaki sauce.
30min+
232kcal
800mg
- Nutrition facts are for one serving.
- Time to marinate is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Lightly wash the fish and cut the length in half. Dry and score the entire surface at about 1 cm (1/2 in.) intervals.
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Julienne the shiso leaves.
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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.
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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.
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Serve hot, preferably with sauteed vegetables.
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