CookPal AI
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Hamo and Summer Vegetables Nanban-zuke

Coût $15, économiser $10

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $15

INGRÉDIENTS

  • Fish

    • 200g hamo (parboiled)

  • Vegetables

    • 🍆 2 eggplants
    • 2 bell peppers
    • 🧅 1/4 onion

  • Staples

    • 1 tbsp potato starch
    • Enough salad oil for frying

  • Seasonings

    • 🍬 1 tbsp sugar
    • 4 tbsp vinegar
    • 3 tbsp soy sauce
    • 1 tsp sliced chili
    • 💧 150ml water

ÉTAPES

1

Cut the eggplants in half lengthwise, score the skin diagonally, and slice into 2cm pieces. Halve the bell peppers, remove seeds, and slice into quarters. Thinly slice the onion and soak in water for 1-2 minutes, then drain.

2

Mix the onion with the seasonings (☆) in a bowl.

3

Heat 3cm of salad oil in a frying pan to 180°C. Fry the eggplants until tender, then remove. Fry the bell peppers for about 30 seconds and remove. Immediately add both to the marinade.

4

Coat the hamo with potato starch on both sides. Fry in the same oil until crispy.

5

Add the fried hamo to the marinade and let it soak for 10 minutes.

6

Serve the dish on a plate and drizzle with the marinade.

NUTRIMENTS

Par portion

🔥

350

Calories

  • 25g
    Protéines
  • 30g
    Glucides
  • 15g
    Graisses

💡 Astuces

Use fresh hamo for the best texture and flavor.Adjust the chili amount based on your spice preference.Serve with steamed rice for a complete meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.