Hirame Usuzukuri Recipe
thinly sliced flounder, candied quinoa, olive oil
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Candied Quinoa
Rinse the quinoa under cold water. In a saucepan, combine quinoa with 200ml of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 15 minutes or until the water is absorbed. Let it cool slightly. In a small pan, add honey and cooked quinoa. Cook on low heat, stirring frequently, until the quinoa becomes crispy and starts to caramelize. Remove from heat and let cool.
- 2
Slice the Flounder
Using a sharp knife, thinly slice the flounder fillet against the grain into delicate pieces. Aim for even slices to enhance presentation.
- 3
Assemble the Dish
On a serving plate, arrange the flounder slices in an overlapping pattern. Drizzle with olive oil and lemon juice, and sprinkle with salt to taste. Top with the candied quinoa and fresh herbs for garnish.
