October 26, 2016


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


  • 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.

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