thinly sliced flounder, candied quinoa, olive oil

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.

Prepare 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.

Candy the Quinoa

Using a sharp knife, thinly slice the flounder against the grain into delicate pieces. Arrange them neatly on a serving plate.

Slice the Flounder

Drizzle the olive oil and lemon juice over the sliced flounder. Sprinkle the candied quinoa on top, and garnish with fresh herbs.

Assemble the Dish

Serve immediately as an elegant appetizer or light main dish.

Serve

Flounder (hirame)

Quinoa

Olive oil

Brown sugar

Salt

Lemon juice

Fresh herbs (like cilantro or basil)

hirame usuzukuri ‡

Make Hirame Usuzukuri ‡ Recipe in just 40m. thinly sliced flounder, candied quinoa, olive oil

Hirame Usuzukuri ‡ Recipe

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