Flounder in Shisho and Lemon

Name: Flounder in Shisho and Lemon
Cuisine: American
Ingredients: 1 block Sashimi grade flounder; 1/2 Lemon juice; 1/2 knob Ginger; 6 Shiso leaves; 1 Red chili pepper; 1 Rock salt

cookpad.japan @cookpad_jp

I wanted to eat something light and refreshing on a hot and humid day.
I like olive oil and sesame oil, but I didn't use them in this recipe.

-This is best served soon after cooking, or up to 2 hours after. It's best not to let it sit for too long.
-If you also use the scallop's mantle, it's good to use a lot of salt.
-This recipe also works well with sea bream or other white meat fish.
-Be sure to use freshly squeezed lemon juice. Recipe by Tokurai

I wanted to eat something light and refreshing on a hot and humid day.
I like olive oil and sesame oil, but I didn't use them in this recipe.

cookpad.japan @cookpad_jp

I wanted to eat something light and refreshing on a hot and humid day.
I like olive oil and sesame oil, but I didn't use them in this recipe.

Saved

Ingredients

1 blockSashimi grade flounder
1/2Lemon juice
1/2knob Ginger
6Shiso leaves
1Red chili pepper
1Rock salt

Saved

Steps

1

Slice the flounder diagonally into bite-sized pieces. Squeeze out the lemon juice. Grate the ginger.
2

Mince or finely chop the shiso. Remove the seeds from the chili pepper and mince (this is easy using kitchen scissors).
3

Combine Steps 1 and 2 in a bowl together, add the rock salt and mix together well. Chill in the refrigerator for 2 hours. Flavor with salt (if necessary) before serving.
4

It's even better if you mix it while chilling. The acidity of the lemon will turn the outside of the sashimi white.