A sweet soy sauce, with a hint of ginger, complements the mild flavor of white fish in this teriyaki dish.
Photographed by Takeshi Noguchi
Calorie content as listed is per serving.
Ingredients (Serves 2)
- 2 pieces sliced swordfish (160-180 g)
- 4 stalks green asparagus (120 g)
- 2 tbsp sake
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp ginger juice
- Potato starch
- 1 tbsp vegetable oil
Cut off the woody bases of the asparagus, and use a vegetable peeler to peel the bottom end. Cut each stalk of asparagus into 3-4 equal-sized pieces. Coat the swordfish slices with potato starch, then lightly pat the swordfis to remove the excess. Separately mix the ingredients for the [A] together.
Coat a frying pan with 1 tbsp of vegetable oil and preheat over medium heat. Add the coated swordfish slices and the asparagus. Fry for about 2 min, then turn the ingredients over. Cover the frying pan and reduce heat to low to steam for about 1 min.
Remove the asparagus from the pan. Remove the pan from heat, then pour in the [A]. Heat over low heat, tilting and moving the frying pan to coat the swordfish with the teriyaki sauce. Serve on a plate, garnished with the asparagus.