日本人てりやき Japanese swordfish kebabs with teriyaki sauce

日本人てりやき
Japanese swordfish kebabs with teriyaki sauce

In Japan, these kebabs are served as a snack to be enjoyed with the sake. 

900 g swordfish, cut into bit-sized cubes
12 bamboo skewers, soaked in water
250 ml Japanese teriyaki sauce
Small bunch fresh coriander, coarsely chopped
small bunch fresh flat-leaf parsley, coarsely chopped
1 lime, cut unto wedges

Thread swordfish pieces onto bamboo skewers. Divide the teriyaki sauce into two portions, 180 ml for brushing on the fish before and during cooking and the rest to serve. Place over a prepared charcoal grill or under a conventional grill, and cook for 2 minutes per side, continually brushing fish with the remaining larger portion of teriyaki sauce.

Transfer immediately to a serving dish and garnish with coriander and parsley. Serve with lime wedges to squeeze over them and the reserved 4 tablespoons sauce for dipping.

Thanks: www.ghilliebasan.com