Join Chef Keoni in his home kitchen as he demonstrates how to make Sizzled Ginger Scallion Ahi with Broiled Miso Eggplant.

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Ingredients (Serves 4):

Sizzled Ginger Scallion Ahi
• 4 Ahi fillets or belly pieces (4-5 ounces each, 3/4 inches thick)
• Garlic salt, to taste
• 1 cup Vegetable oil (for frying and sauce)
• 1 piece Ginger, 3 inches long, peeled and shredded
• 1/2 cup Green onions, sliced
• 1 tablespoon Shoyu
• 1 tablespoon Mirin
• 5 sprigs Chinese parsley

Broiled Miso Eggplant
• 2 tablespoons Vegetable oil
• 4 Japanese eggplants, halved lengthwise
• 6 tablespoons Miso (red or white, based on preference)
• 3 tablespoons Rice vinegar
• 1-1/2 tablespoons Water
• 2 tablespoons Sugar
• 1/4 cup Green onions, sliced
• 1 tablespoon toasted Sesame seeds
• 2 tablespoons Gari (pink pickled ginger)

Serve with a pot of fresh hot rice.