Hirame Usuzukuri ‡ Recipe
Recipe information
Make Hirame Usuzukuri ‡ in just 45m. thinly sliced flounder, candied quinoa, olive oil
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Ingredients
Fish
Candied Quinoa
Garnish
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.
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