Flounder Rocks "glass" Recipe

Prepare fillets

Pat the flounder fillets dry with paper towels. Season both sides evenly with 1 tsp fine sea salt and 1 tsp white pepper. Let rest 5 minutes.

Light dusting

Evenly dust both sides of each fillet with the 3 tbs cornstarch, shaking off excess so there's a very thin, even coating. This will help the fillet crisp and create a smooth interface with the glass topper.

Heat oil for frying

Pour 3/4 cup of the neutral oil into a small heavy-bottomed saucepan. Attach a candy thermometer (if available). Heat oil over medium-high until it reaches 180°C (356°F). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 20–25 seconds.

Make sugar-water mix

While oil heats, combine 120 ml water and 2 tbs granulated sugar in a small saucepan. If using gelatin, bloom the sheet in cold water for 5 minutes, squeeze, and add to the sugar water. Warm gently just until sugar dissolves and gelatin melts — do not boil for long. Remove from heat.

Create glass shards

Slowly and carefully drizzle the warm sugar-water mixture into the hot oil in a thin stream from about 8–10 inches above the oil. The hot oil will instantly sizzle and form lacy, translucent crisps. Work in small batches: drizzle 1–2 tablespoons at a time, using a slotted spoon to lift and drain the formed glass pieces onto a tray lined with parchment. The pieces will harden quickly into clear, brittle 'glass.' Use tongs or a spider skimmer; avoid splattering. If pieces are not clear or are too dark, lower the oil temperature slightly next batch. Reserve about 8–12 medium shards for plating.

Finish glass

If shards have excess oil, blot gently on paper towels. Keep them in a single layer at room temperature until plating. Note: gelatin will make shards slightly less brittle and less prone to shattering.

In a large nonstick or stainless steel skillet, warm the remaining 1/4 cup neutral oil over medium-high heat until shimmering. Gently lay the dusted fillets presentation-side down (skin or smooth side). Cook 2–3 minutes without moving until edges are golden and crisp. Flip carefully and cook the other side 1–2 minutes until just cooked through—flounder is delicate: internal temperature should reach about 60–63°C (140–145°F). Remove to a paper-towel–lined plate to drain briefly.

While fillets rest 1 minute, add 2 tbs light soy, 1 tbs mirin, 1 tsp rice vinegar, and 1 tsp sesame oil to a small bowl and whisk. Spoon a little of this sauce across each fillet just before plating (do not drown the fillet; a light glaze is desired).

Scatter thinly sliced scallions and microgreens or cilantro atop each glazed fillet. Zest the lemon over the dish for brightness and serve lemon wedges on the side.

To assemble 'Flounder Rocks "Glass"': place the fillet on each plate. Artfully arrange 2–3 glass shards leaning against or resting on the fillet to evoke glass rocks. Drizzle any remaining soy-mirin glaze around (not under) the fish for visual appeal. Finish with a light sprinkle of sea salt if needed and a few microgreens.