Flounder in Shisho and Lemon
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
Flounder in Shisho and Lemon
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
Cooking Instructions
- 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.
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