Ingredients:
Snapper fillets - 4 (good size)
Sake -1 tbsp
Small eggplant - 1
Red pepper -1
Dashi - 1 cup
Mirin -3 tbsp
Light soy sauce- 1 1/2 tbsp
Corn flour - 2 tbsp
Oil for deep frying
Method:
Snapper fillets - 4 (good size)
Sake -1 tbsp
Small eggplant - 1
Red pepper -1
Dashi - 1 cup
Mirin -3 tbsp
Light soy sauce- 1 1/2 tbsp
Corn flour - 2 tbsp
Oil for deep frying
Method:
- Cut the snapper into bite-sized pieces.
- Place in a bowl with the sake and marinate for one hour.
- Wash the eggplant, slice and deseed if necessary.
- Sprinkle with salt and let stand for 30 minutes. Drain on absorbent paper.
- Wash and deseed pepper and cut into bite sized pieces.
- Place dashi in a saucepan with the mirin and soy sauce. bring to the boil.
- Remove from the heat and keep warm.
- Coat the fish and vegetables in the corn flour and deep fry until golden brown and cooked through, about 5 minutes.
- Drain on absorbent paper.
- Add to the warmed dashi.
- Bring dashi back to the boil and simmer for one minute.
- Remove the fish and vegetables from the sauce with a slotted spoon and arrange on a warmed serving platter.
- Spoon the sauce over and serve immediately.
No comments:
Post a Comment