Grilled Pacific Saury and Eggplant Salad
- 1 fish Salt grilled Pacific saury
- 3 Grilled eggplant
- 3 leaves Lettuce
- 2 tbsp Grated daikon radish (drained)
- 2 tbsp Ponzu
- 2 tsp Olive oil
- 1 tsp Kabosu or Sudachi juice
- Flake the salt-grilled pacific saury into bite-sized pieces, and cut the grilled eggplant into pieces about the same size as the fish.
- Tear the lettuce.
- Make a dressing with the ingredients.
- Chill the ingredients from Step 1 & 2 well in the refrigerator.
- Arrange the Pacific saury, eggplant, and lettuce on a plate.
- Pour the dressing on just before serving and enjoy!
- You can grill the fish and eggplant together if you're preparing them at the same time.
- Prepping the eggplant: Run a knife around the eggplant below the hull (makes it easier to peel later) and poke several holes with the tip of a knife.
- Grilling the eggplant Grill over high heat for 8-10 minutes until the skin is blackened and the eggplants feel soft when squeezed with a pair of chopsticks.
- Peeling the grilled eggplant: Peel the eggplant when they're cool enough to handle.
- Cut lengthwise in bite-sized pieces.
- Storing the eggplant: After peeling, wrap the eggplant in plastic wrap and store in the freezer (defrost naturally before use).
- It'll be handy to prepare large batches to keep on hand for later use.
salt, eggplant, daikon radish, ponzu, olive oil, juice
Taken from cookpad.com/us/recipes/151680-grilled-pacific-saury-and-eggplant-salad (may not work)