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Hamo and Summer Vegetables Nanban-zuke

Custo $15, economizar $10

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $15

INGREDIENTES

  • 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

PASSOS

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.

NUTRIENTES

Por 1 Porção

🔥

350

Calorias

  • 25g
    Proteína
  • 30g
    Carboidratos
  • 15g
    Gorduras

💡 Dicas

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.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.