Pan-Fried Flounder with Soy-Lemon Sauce

Nutrition · per serving

Steps

1. 1

   Pat the flounder fillets dry and season both sides with salt and pepper.

   2 pieces (about 140 g each, total about 280 g) Flounder fillets1/2 tsp Salt1/4 tsp Freshly ground black pepper
2. 2

   Lightly dust the fillets with potato starch, shaking off any excess starch.

   2 pieces (about 140 g each, total about 280 g) Flounder fillets2 tbsp Potato starch (or cornstarch)
3. 3

   For the sauce, whisk together soy sauce, rice vinegar, lemon juice, honey, finely chopped garlic, grated ginger, sesame oil, and chili flakes in a small bowl.

   3 tbsp Soy sauce1 tbsp Rice vinegar2 tbsp (freshly squeezed, about 1/2 lemon) Lemon juice1 tsp Honey (or maple syrup for a vegan option)1 small clove (about 5 g) Garlic, finely chopped1 tsp (about 5 g) Fresh ginger, finely grated1/2 tsp Sesame oil1/4–1/2 tsp (to taste) Chili flakes
4. 4

   Heat a large pan over medium-high to high heat, add rapeseed oil, and let it get hot (the oil should shimmer slightly).

   3 tbsp Rapeseed oil or other neutral oil
5. 5

   Place the fillets skin-side down in the pan and cook without moving them for 2–3 minutes, until the edges and skin are crispy; then carefully flip and cook for another 1.5–2 minutes on the other side, until the fish is opaque and flakes easily with a fork (total cooking time about 4–5 minutes, depending on thickness).

   2 pieces (about 140 g each, total about 280 g) Flounder fillets
6. 6

   Remove the pan briefly from the heat, add the prepared sauce (from step 3) to the pan, and heat for 30–45 seconds while stirring, until it thickens slightly and coats the fish. Remove from heat and let sit for 3 minutes to allow the flavors to meld (resting time).

   3 tbsp Soy sauce1 tbsp Rice vinegar2 tbsp (freshly squeezed, about 1/2 lemon) Lemon juice1 tsp Honey (or maple syrup for a vegan option)1 small clove (about 5 g) Garlic, finely chopped1 tsp (about 5 g) Fresh ginger, finely grated1/2 tsp Sesame oil1/4–1/2 tsp (to taste) Chili flakes2 pieces (about 140 g each, total about 280 g) Flounder fillets
7. 7

   Place the fillets on warmed plates, drizzle the sauce over the fillets, sprinkle with spring onions and sesame seeds, and serve with lemon slices.

   2 pieces (about 140 g each, total about 280 g) Flounder fillets2 stalks (about 30 g) Spring onions, finely sliced1 tsp Toasted sesame seeds2 slices Lemon slices for serving

Origin & History

Flounder in Asia is typically quickly and hotly fried to retain its delicate flesh. The combination of soy sauce, lemon, and ginger blends Japanese umami elements with the fresh acidity that is popular in modern interpretations.