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White Miso Roasted Flounder & Cucumber Salad

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Alex Ong
Alex Ong
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This deliciously roasted Flounder is locally caught in California, marinated with miso, and served with a nice, light, crunchy, cucumber salad to make a wonderful seafood dish and a balanced meal. Flavors of ginger, sesame oil and chili flakes all combine in this Premium Grokker video recipe by Chef Alex Ong of San Francisco's acclaimed Betlenut Restaurant to allow you to serve this easy yet impressive dish at home.

Cooking Recipe

Servings: 4

Ingredients:
4 pcs flounder fillets
1 tbsp white miso
1 tbsp soy sauce
2 tbsp mirin
1 tbsp olive oil

Directions:
1. Mix the 1 tablespoon miso, 1 tablespoon soy, 2 tablespoon mirin & 1 tablespoon olive oil to make a paste. Pour it over the fish & marinate for 30 to 45 minutes. Then take it out of the marinade & brown it on a preheated sauté pan.

2. Flip the fish over & finish it off in a 350F degree oven. Check it around 10 minutes to flip it. The fish should be fully cooked with a total time of 15 minutes.

Cucumber salad:
2 cups Japanese cucumber slices
1 tbsp Minced ginger
1/2 cup Rice vinegar
1/2 cup sugar
2 tsp sesame oil
1 tsp chili flakes
A pinch of kosher salt

Directions:
1. Marinate the cucumbers with 1/2 cup of rice vinegar, 1 tablespoon of minced ginger, 1/2 cup of sugar, 2 teaspoon of sesame oil, a pinch of kosher salt & 1 teaspoon of chili flakes.

2. Plate the marinated cucumbers on a plate and place the fish on top of the cucumbers.

3. Garnish with a lime wedge.

Miso Roasted Flounder
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