Flounder In Shisho And Lemon

Luigi Spark    October 31, 2022    Recipes    Comment   

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Flounder in Shisho and Lemon. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

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To begin with this recipe, we must prepare a few components. You can have Flounder in Shisho and Lemon using 6 ingredients and 4 steps. Here is how you cook it.

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

Ingredients and spices that need to be Make ready to make Flounder in Shisho and Lemon:

1. 1 block Sashimi grade flounder
2. 1/2 Lemon juice
3. 1/2 knob Ginger
4. 6 Shiso leaves
5. 1 Red chili pepper
6. 1 Rock salt

Instructions to make to make Flounder in Shisho and Lemon

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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