Culinary Art Studio Karinary Art 2021．September
Ingredients
| Mackerel |
1 fish - Fillet and remove middle bones. Lightly salt, let sit for a while, rinse, and pat dry. |
| Eggplant |
1 - Cut into 1.5cm thick rounds |
Marinade
| Soy sauce |
2 tbsp |
| Mirin and sake |
1 tbsp each |
| Grated ginger |
1 tsp |
Seasoning A
Seasoning B
| Potato starch |
1 tbsp |
| Curry powder |
1 tsp |
| Shishito peppers |
10 |
| Frying oil |
As needed |
| Lemon |
As needed |
Instructions
- Slice the mackerel into 2cm thick diagonal pieces. Marinate with eggplant for 15 minutes.
- Pat the marinated mackerel and eggplant dry thoroughly. Lightly coat the eggplant with Seasoning A and the mackerel with Seasoning B.
- Heat oil to 170°C and deep-fry the shishito peppers until crispy. Then fry the eggplant, followed by the mackerel until golden.
- Arrange the mackerel, eggplant, and shishito peppers on a plate. Serve with a wedge of lemon.
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