Stir-fried white fish with lemon ketchup

 

Ingredients (Serves 2)

2 fillets of lightly salted cod

Potato starch (as needed) | 1 eggplant | 1 green bell pepper

Frying oil (as needed) | 4 cherry tomatoes

<Seasoning Mixture>

50ml water

2 tbsp ketchup

1/2 lemon

2 tsp oyster sauce

1 tsp grated ginger

1 tsp cane sugar

1 tsp potato starch

[Preparation]

Remove bones from the cod and cut into bite-sized pieces.

Remove the stem from the eggplant and cut into irregular chunks (*rangiri*). Cut the green bell pepper in half lengthwise, remove the stem and seeds, and cut into irregular chunks. Remove stems from the cherry tomatoes.

For the lemon in the <Seasoning Mixture>, cut two round slices to use as a garnish; squeeze the juice from the remaining portion and mix it with the other <Seasoning Mixture> ingredients.

[Instructions]

1. Pour a moderate amount of oil into a frying pot and heat over medium heat. Coat the cod with potato starch, fry until crispy, and drain off the excess oil.

2. Next, deep-fry the eggplant and green bell pepper briefly, then drain off the excess oil.

3. Place the <Seasoning Mixture> and cherry tomatoes in a frying pan and heat over medium heat until the sauce begins to simmer.

4. Add the cod, eggplant, and green bell pepper to the pan (from step 3) and toss gently to combine, being careful not to break the cod apart. Transfer to a serving dish and garnish with the lemon slices.