Swordfish Teriyaki
Equipment
Ingredients
- 1½ pounds swordfish (or tuna steaks) cut into 1½-inch cubes
- 10 scallions chopped
- 2 tablespoons oil
For the Teriyaki Sauce:
- ½ cup soy sauce
- 2 tablespoons sugar
- 2 tablespoons dry sherry
- 1 tablespoon rice wine or other white wine
- 1½ teaspoons fresh ginger grated
- 2 cloves garlic minced
- 1 tablespoon sesame oil
- 1 tablespoon hoisin sauce
Instructions
- In a large bowl, mix the Teriyaki Sauce ingredients.
- In a bowl large enough to hold the fish, add the fish, scallions, and half of the marinade and refrigerate for 30 minutes. Remove from the marinade and drain well.
- Use the SAUTÉ function to sauté the scallions in 2 tablespoons of oil. Remove to a plate or bowl and keep warm.
- Add the fish to the cooker and sear on all sides. Turn off the SAUTÉ setting.
- Add the reserved scallions and marinade to the cooker. Close and lock the lid, turn the regulator knob to the PRESSURE position, and pressure cook on HIGH for 3 minutes.
- When done, release the pressure and open the cooker. Serve immediately with scalions or seasame seeds as garnish if desired.
Nutrition
Calories: 411kcalCarbohydrates: 13gProtein: 37gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 112mgSodium: 1828mgPotassium: 876mgFiber: 1gSugar: 8gVitamin A: 504IUVitamin C: 6mgCalcium: 41mgIron: 2mg
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