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Swordfish Tatsuta-age

Costo $15, ahorrar $10

Fuente: Recommended by CookPal

  • 30 Min
  • 2 Porciones
  • $15

INGREDIENTES

  • Fish

    • 🐟 300g swordfish fillet, cut into pieces

  • Vegetables

    • 🍆 2 eggplants, 160g, cut into pieces
    • 5 shishito peppers, slit lengthwise

  • Coating

    • 2 tbsp potato starch

  • Oil

    • Enough salad oil for frying

  • Marinade

    • 1 tbsp sake
    • 🧂 1 tbsp soy sauce
    • 1 tsp mirin
    • 1/2 tsp grated ginger

PASOS

1

Cut the eggplants into bite-sized pieces and slit the shishito peppers lengthwise. Cut the swordfish into bite-sized pieces.

2

Mix the marinade ingredients (sake, soy sauce, mirin, grated ginger) in a bowl.

3

Add the swordfish pieces to the marinade and let them sit for 5 minutes.

4

Drain the swordfish and coat both sides with potato starch.

5

Heat 2cm of salad oil in a pot to 170°C. Fry the eggplants for 2 minutes and remove. Fry the shishito peppers for about 30 seconds and remove.

6

Fry the swordfish pieces until golden brown, about 3–4 minutes.

NUTRIENTES

Por 1 porción

🔥

450

Calorías

  • 30g
    Proteína
  • 25g
    Carbohidratos
  • 20g
    Grasas

💡 Consejos

Serve with ponzu sauce or grated daikon for added flavor.Use fresh oil for frying to maintain the taste and texture.Adjust frying time based on the thickness of the fish pieces.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.