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Swordfish Tatsuta-age

成本 $15, 节省 $10

来源: Recommended by CookPal

  • 30 Min
  • 2 份数
  • $15

食材

  • 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

步骤

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.

营养成分

每份

🔥

450

卡路里

  • 30g
    蛋白质
  • 25g
    碳水化合物
  • 20g
    脂肪

💡 小贴士

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.

⚠️ 注意事项

此食谱仅供参考，具体使用需根据个人情况进行调整。