CookPal AI
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Swordfish Tatsuta-age

Coût $15, économiser $10

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $15

INGRÉDIENTS

  • 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

ÉTAPES

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.

NUTRIMENTS

Par portion

🔥

450

Calories

  • 30g
    Protéines
  • 25g
    Glucides
  • 20g
    Graisses

💡 Astuces

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.

⚠️ Précautions

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