Fried Marlin and Eggplant
Ingredients(Servings: 4)
Directions
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Divide the marlin into 1 cm (1/2 in) thick edible size pieces. Lightly cover in salt.
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Slice the eggplants into slightly thicker rounds at an angle.
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Completely cover both (1) and (2) in flour and fry in cooking oil. Once done, remove and clean the fry pan well.
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Boil (A) in the fry pan. Return both the marlin and eggplant to the pan and mix well.
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Arrange all on a plate and sprinkle 1 cm (1/2 in) long pieces of mitsuba on top.
Cooking Basics
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