Flounder Recipe
fermented fresno pepper broth, salted plum granita crab’n’egg dungeness crab, salmon roe, pea shoots accompanied by bamboo shoot rice, doenjang-jigae, pickles, and gim
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Ingredients
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Flounder with Fermented Fresno Pepper Broth
Method
Preparation Steps
- 1
Prepare the Fermented Fresno Pepper Broth
Start by roasting the Fresno peppers over an open flame until charred. Remove the skins and seeds, then chop finely. In a pot, heat some oil and sauté minced garlic and ginger until fragrant. Add the chopped Fresno peppers and vegetable broth. Bring to a boil, then let simmer for 30 minutes. Strain the broth and set aside.
- 2
Make the Salted Plum Granita
Blend the salted plums with 1 cup of water until smooth. Pour the mixture into a shallow dish and freeze for at least 2 hours, scraping with a fork every 30 minutes to create a granita texture.
- 3
Cook the Flounder
Season the flounder fillets with salt and pepper. In a skillet, heat some oil over medium heat. Cook the flounder for about 3-4 minutes on each side until cooked through. Remove from heat and set aside.
- 4
- 5
Prepare the Bamboo Shoot Rice
Rinse the bamboo shoot rice under cold water and cook according to package instructions, typically 1 part rice to 1.5 parts water, bringing it to a boil and then simmering until tender.
- 6
Assemble the Dish
In a serving bowl, ladle the fermented Fresno pepper broth. Place the cooked flounder fillet on top, add the crab and egg patties, and garnish with salmon roe and pea shoots. Serve with bamboo shoot rice and a side of doenjang-jigae, pickles, and gim.