Flounder with Salsa Sauce

Name: Flounder with Salsa Sauce
Cuisine: Japanese
Ingredients: ¼ cup red onion, finely diced; soaked in water for 20 minutes and drained; ¼ cup green bell pepper, stemmed, seeded, and finely diced; ¼ cup yellow bell pepper, stemmed, seeded, and finely diced; ¼ cup fennel bulb, finely diced; ½ to 1 jalapeño, finely diced; ¼ cup fresh coriander leaves, finely chopped; ¼ cup avocado, ripe but firm, pit removed, peeled, and finely diced; ¼ cup red onion, finely diced; soaked in water for 20 minutes and drained; 40 slices (⅘ pound) sushi flounder (for information on shopping for sushi fish, sliced using the usu-zukuri technique or scallops or flounder for cooking; ¼ cup ripe tomato, peeled, seeded, and finely diced; 40 slices (⅘ pound) sushi flounder (for information on shopping for sushi fish, sliced using the usu-zukuri technique or scallops or flounder for cooking; 40 slices (⅘ pound) sushi flounder (for information on shopping for sushi fish, sliced using the usu-zukuri technique or scallops or flounder for cooking; 40 slices (⅘ pound) sushi flounder (for information on shopping for sushi fish, sliced using the usu-zukuri technique or scallops or flounder for cooking; 2 tablespoons or more komezu (rice vinegar) to brush over the sliced fish; ¼ cup lime juice; ½ to 1 teaspoon sea salt; 1½ teaspoons honey; ½ tablespoon komezu (rice vinegar); ½ tablespoon komezu (rice vinegar); 2 tablespoons or more virgin olive oil; 2 tablespoons or more komezu (rice vinegar) to brush over the sliced fish; 2 tablespoons or more komezu (rice vinegar) to brush over the sliced fish

Hirame no sarusa sauce

Preparation info

Makes
4
side dishes

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

Here I offer the traditional usu-zukuri flounder with a modern sauce. If you cannot find sushi flounder, use freshly shucked scallops, gravlax, or even flounder that you would ordinarily cook.

Ingredients

40 slices (⅘ pound) sushi flounder (for information on shopping for sushi fish, sliced using the usu-zukuri technique or scallops or flounder for cooking</

Asia
Japan
Fish course
Gluten-free
Pescatarian

Method

First, cut the fish into thin (about ⅕-inch), broad slices.

Mix the tomato, fennel bulb, yellow and green bell pepper, red onion, avocado, coriander, and jalapeño (adjust the quantity of jalapeño to achieve the level of “heat” you desire) in a bowl with the lime juice, sea salt, honey, and rice