Miso Flounder

Nutrition · per serving

Steps

1. 1

   In a small bowl, whisk together all the marinade ingredients: white miso paste, light soy sauce, rice vinegar, lemon juice, sesame oil, sugar/honey, and chopped spring onion.

   30 g (2 tbsp) white miso paste15 g (1 tbsp) light soy sauce15 g (1 tbsp) rice vinegar15 g (1 tbsp) lemon juice5 g (1 tsp) sesame oil4 g (1 tsp) fine sugar or honey1 stalk (about 25–30 g) spring onion, finely chopped
2. 2

   Pat the flounder fillets dry, lightly season with salt and pepper, and spread the marinade (from step 1) thinly on both sides; let sit at room temperature for 6 minutes.

   300 g (2 fillets of about 150 g each) flounder fillets, skinless2 g (1/2 tsp), to taste salt1 g (1/4–1/2 tsp) freshly ground black pepper
3. 3

   Meanwhile, halve the cucumber lengthwise, scoop out the seeds with a spoon, then slice thinly or cut into half-moons (cucumber 12).

   200 g (1 small or 1/2 large) salad cucumber
4. 4

   In a bowl, combine cucumber with rice vinegar, olive oil for dressing, toasted sesame seeds, chili flakes, and salt for the salad. Taste and chill.

   200 g (1 small or 1/2 large) salad cucumber15 g (1 tbsp) rice vinegar10 g (2 tsp) extra virgin olive oil for dressing9 g (1 tbsp) toasted sesame seedsto taste 1/4–1/2 tsp chili flakes1/4 tsp salt for the salad
5. 5

   Preheat a pan over medium-high heat, then add olive oil for frying and heat until shimmering lightly.

   15 g (1 tbsp) olive oil for frying
6. 6

   Place the marinated flounder fillets in the pan and fry for 2–3 minutes per side, depending on thickness: the surface should be lightly caramelized and the flesh firm to the touch.

   300 g (2 fillets of about 150 g each) flounder fillets, skinless
7. 7

   Remove the fish from the pan and let rest for 2 minutes; meanwhile, fluff the cucumber salad and adjust seasoning if necessary.

   200 g (1 small or 1/2 large) salad cucumber
8. 8

   Plate the flounder fillets, serve the cucumber sesame salad alongside, and drizzle with a bit more lemon juice or sprinkle with extra sesame seeds. Optionally serve with cooked jasmine rice.

   300 g (2 fillets of about 150 g each) flounder fillets, skinless200 g (1 small or 1/2 large) salad cucumber9 g (1 tbsp) toasted sesame seeds15 g (1 tbsp) lemon juice300 g (cooked, about 150 g per serving) cooked jasmine rice

Origin & History

The combination of miso and quick frying methods is common in Japan; here, the umami-rich dressing meets Mediterranean, lemony freshness. Such fusion recipes emerged when chefs combined flavors from East Asia with the light, citrusy elements of the Mediterranean.