Hirame Usuzukuri ‡ Recipe
thinly sliced flounder, candied quinoa, olive oil
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Ingredients
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Fish
Candied Quinoa
Garnish
Method
Preparation of Fish
- 1
Slice the Hirame
Using a sharp knife, thinly slice the Hirame (flounder) into sashimi-style pieces, about 1-2mm thick. Place the slices on a plate in a single layer.
- 2
Season the Fish
Lightly sprinkle sea salt and lemon zest over the sliced Hirame for flavor. Set aside while you prepare the candied quinoa.
Candied Quinoa
- 3
Rinse the Quinoa
Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness. Drain well.
- 4
Cook the Quinoa
In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the water is absorbed.
- 5
Make the Candy Coating
Once the quinoa is cooked, remove from heat and let it cool slightly. In a small skillet, combine brown sugar and vanilla extract over medium heat. Stir until the sugar is dissolved.
- 6
Candy the Quinoa
Add the cooked quinoa to the skillet and stir to coat it evenly with the sugar mixture. Cook for another 2-3 minutes until the quinoa is slightly caramelized and glossy. Remove from heat and let it cool on a parchment-lined baking sheet.
Plating
- 7
Plate the Dish
Arrange the sliced Hirame on a serving plate. Drizzle with olive oil, ensuring each slice is lightly coated.
- 8
Add the Candied Quinoa
Sprinkle the candied quinoa generously over the Hirame slices, adding texture and sweetness.
- 9
Serve
Serve immediately as a delicate appetizer or main course, allowing guests to enjoy the combination of flavors and textures.
