Hello! This is PAO.

Today we have a fluffy and soft fish dish! !
You can also get plenty of vegetables (^^♪

The swordfish is cut into bite-sized pieces, sprinkled with potato starch and grilled.
It cooks quickly and is soft so you don’t have to worry about it being overcooked.
Miso sauce goes well with both fish and vegetables.

Ingredients (for 2 people)

Swordfish…2 slices (200g)
Salt and pepper…a little
Potato starch…1 tablespoon
Eggplant・2 pieces
Green pepper…2 pieces
*Miso: 1 and 1/2 tablespoons
*Mirin, sake: 1 tablespoon each
*Sugar, soy sauce: 2 teaspoons each
*Grated garlic…1/2 teaspoon
Salad oil…2 tablespoons

How to make

1.Cut the eggplant in half lengthwise and make fine incisions on the skin side. Cut into pieces and soak in salt water for 5 minutes.
Also cut the peppers into pieces.
Cut the swordfish into bite-sized pieces and sprinkle with salt and pepper. Sprinkle with potato starch and coat lightly.

2.Heat 1 tablespoon of salad oil in a frying pan and fry the eggplant, skin side down. Flip it over when it becomes a little soft.
Add green pepper and fry. Take it out once.

3.Add the remaining salad oil to the same frying pan, heat it, add the swordfish and fry. When it turns whitish, turn it over.

4.Add the eggplant and green pepper back in, add the ingredients that were mixed together, and mix quickly to complete! !

Miso sauce goes well with it♪

©PAO

Pao’s Easy Home Cooking Powered by Livedoor Blog (blog.jp)

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