Grilled Cutlassfish with Perilla Leaves recipe - ingredients, nutrition and when to eat it
This fish is grilled until golden with the aroma of perilla leaves. The fresh fragrance of perilla pairs nicely with the mild, rich cutlassfish, making it an…
This fish is grilled until golden with the aroma of perilla leaves. The fresh fragrance of perilla pairs nicely with the mild, rich cutlassfish, making it an easy choice for a rice meal.
Grilled & stir-fried · 20 minutes to cook
Nutrition (per 191.2g serving): 307.4 kcal · protein 34.4g · carbohydrate 0.6g · fat 17.2g · sodium 504.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the cutlassfish dry so the oil splatters less and the outside browns more evenly.
Tips: Avoid turning it too often; let one side cook through first so the flesh stays intact.
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Ingredients (1 serving)
- Hairtail — 180 g
- Perilla leaves — 5 sheet
- Cooking oil — 1 tsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp