Butter Soy Sauce Swordfish

Name: Butter Soy Sauce Swordfish
Total time: 20 min
Yield: Serves 2
Ingredients: Swordfish fillets (kajiki) 2 fillets; Shimeji mushrooms 1 pack (about 100 g); Butter (salted is OK) 10g; Salt A pinch (2 small pinches); Pepper A pinch; All-purpose flour 1 tbsp; Vegetable oil 2 tsp; Soy sauce 1 tbsp; Paper towels 3–4 sheets

🥗 Lighter 💪 If you exercise

Serves 2 · About 20 min
Swordfish dusted with flour and pan-fried, finished with shimeji mushrooms in butter and soy sauce. No bones, so it is easy to eat.

① Season→② Dust with flour→③ Fry the swordfish and shimeji→④ Finish with butter and soy sauce

What to buy

Fish

Swordfish fillets (kajiki)2 fillets

Vegetables

Shimeji mushrooms1 pack (about 100 g)

Dairy

Butter (salted is OK)10g

Tap an item to check it off (checks clear when you close the page).

How to make it

Separate the shimeji and season the swordfish

About 5 min

On a cutting board, cut off the hard base of the shimeji with a knife, and separate into small clusters by hand
Sprinkle a pinch of salt and a pinch of pepper on both sides of the swordfish and let sit 5 minutes
Press with a paper towel to wipe off the water that comes out

How to tell it's doneThe shimeji is separated, and the surface of the swordfish has been wiped.

Dust with flour

About 1 min

Spread 1 tbsp flour in a tray and coat both sides of the swordfish thinly
Pat off extra flour by hand
Wash your hands with soap after touching the raw swordfish, before moving on

How to tell it's doneBoth sides are thinly white, with no clumps of flour.

Fry the swordfish

Medium heatAbout 3 min

Put 2 tsp vegetable oil in a frying pan and heat over medium heat
Lay in the swordfish and fry about 3 minutes without moving it

How to tell it's doneThe bottom is golden brown.

Flip and fry the shimeji too

Medium-low heat, lid onAbout 3 min

Flip the swordfish and put the shimeji in the empty spaces
Cover with a lid and cook over medium-low heat for about 3 minutes

How to tell it's doneThe shimeji is soft. Open the thickest part with chopsticks: if it is white and not see-through all the way through and flakes apart easily, it is cooked through. If any part is see-through, cook 1–2 minutes more.

Finish with butter and soy sauce

Low heatAbout 1 min

Turn to low heat, add 10 g butter, and let it melt
Pour 1 tbsp soy sauce around the pan and coat the swordfish and shimeji
Put the swordfish on plates and pour the shimeji and the sauce left in the pan over it

ReadyThe butter has melted, and the swordfish has a glossy soy sauce color.

Be carefulButter and soy sauce burn quickly over high heat. Turn to low heat before adding them.

📚 Learn more about this dish

🥬 Ingredient guide

Shoyu (soy sauce)

🔪 Cutting & cooking tips

Heat levels (high, medium, low)Hitotsumami & shoushou (a pinch)Mawashi-ireru (pour in a circle)

If it didn't work out

The fish is tough and dryIt was overcooked. Move on to step 5 as soon as you see the sign in step 4.

The coating is gummyYou did not wipe off the water in step 1. Wipe well, then coat with flour.

The sauce is bitterThe butter or soy sauce burned. Turn to low heat before adding them, and stop after 1 minute.

The flavor is weakAdd soy sauce 1 tsp at a time, coat, and taste.

Was this recipe helpful?

This site is free with no ads. If you like, you can support it with a tip.

☕ Send a tip Choose how many cups. Everything stays free to read.

Made by YUU, a teen who loves cooking → About me