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.
Story Behind this Recipe
I wanted to find a good way to use up some leftover grilled saury, so I combined it with grilled eggplant I had in the freezer, and the result was surprisingly delicious.
Adjust the flavor of the dressing according to the saltiness of the grilled fish and the ponzu you use. To give you an idea, at our house we like grilled fish so salty that it doesn't need soy sauce for seasoning.