We celebrated Yoshie's return to Boston with this recipe. We found a nice piece of flounder and some fresh dulse and put them together with what we had at hand.
We were looking for a play of different colours and textures and with different ways that salt comes into food.
- A small-grained purple rice (we used a Chinese rice but there are some good Thai rices of this type)
- A variety of onions or shallots
- Pea greens
- Garlic slivers
- Sea salt
- Flounder (or other white fish like sole)
- Corn starch
- Chives
- Dulse
- Lime oil
We began with a bed of rice. We cooked it in a rice cooker with small bits of onions and shallots.
For the pea sprouts we first cooked up some slivers of garlic in grapeseed d oil then flash cooked these with the pea sprouts in a wok.
The flounder we dredged in corn starch into which we had grated lime and chopped fresh chives. We then pan fired it quickly in the oil we used to cook the garlic.
While cooking the fish we also crisped up the dulse in a hot pan.
To finish we made a bed of the rice, layered the pea sprouts on top and placed the fish on this. On the fish we sprinkled the dulse, added some fresh chopped chives, squeezed on some lime juice and added a few drops of lime oil.
We accompanied with a bottle of 2007 Aigle from Switzerland.
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