Hirame Usuzukuri ‡ Recipe
thinly sliced flounder, candied quinoa, olive oil
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Quinoa
Rinse the quinoa under cold water. In a saucepan, combine the quinoa and double the amount of water (200 ml). Bring to a boil, then reduce the heat and cover. Simmer for about 15 minutes until the water is absorbed. Remove from heat and let sit for 5 minutes before fluffing with a fork.
- 2
Candy the Quinoa
In a skillet over medium heat, combine the cooked quinoa, brown sugar, and salt. Stir until the sugar has melted and the quinoa is coated. Cook for an additional 3-5 minutes until the quinoa is crispy. Remove from heat and let cool.
- 3
Slice the Flounder
Using a sharp knife, thinly slice the flounder against the grain into delicate pieces. Arrange them neatly on a serving plate.
- 4
Assemble the Dish
Drizzle the olive oil and lemon juice over the sliced flounder. Sprinkle the candied quinoa on top, and garnish with fresh herbs.
- 5
Serve
Serve immediately as an elegant appetizer or light main dish.
