Hirame Usuzukuri ‡ Recipe
thinly sliced flounder, candied quinoa, olive oil
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Ingredients
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Flounder and garnish
Candied quinoa (crunchy garnish)
Optional finishing
Method
Candied quinoa (crunchy garnish)
- 1
Rinse and dry quinoa
Place quinoa in a fine-mesh sieve and rinse under cold running water until the rinse runs clear to remove saponins. Spread the rinsed quinoa on a clean kitchen towel or a baking sheet and pat dry thoroughly. Let rest 10–15 minutes to air dry further.
- 2
- 3
Candy the quinoa
Lower heat to medium. Sprinkle the sugar and water over the warm fried quinoa and stir constantly for 30–45 seconds until the sugar melts and coats the seeds. Remove from heat, quickly spread onto a piece of parchment to cool, and sprinkle with the fine salt. Break into small clusters once cooled. Yield: about 2–3 tablespoons crunchy quinoa.
Fish preparation and assembly
- 4
Chill and slice the flounder
Place the flounder fillet in the freezer for 8–12 minutes until very firm but not frozen solid — this firms the flesh for ultra-thin slicing. Using a long, sharp sashimi knife (or a very sharp chef's knife), trim any ragged edges and slice the fillet into extremely thin rounds or slightly oblique slices (usuzukuri style). Aim for slices about 1–2 mm thick. Arrange slices in a single layer or overlapping fan on a chilled serving plate.
- 5
Season the sashimi
Lightly sprinkle the slices with fine sea salt (use approximately 1/2 tsp distributed across all slices). Drizzle the fresh lemon juice sparingly and then drizzle the extra-virgin olive oil evenly over the fish in fine streams so each slice gets a touch of oil. Finish with a very light dusting of freshly ground black pepper to taste.
- 6
Garnish and finish
Scatter small clusters of the candied quinoa over the fish for sweet, crunchy contrast. Add microgreens or thinly sliced shiso leaves and a small pinch of yuzu or lime zest over the top to lift aroma. If using, arrange any remaining quinoa on the plate edge as additional texture. Serve immediately so the quinoa remains crisp and the fish is cold and delicate.
