Flounder in Shisho and Lemon

1. 1

   Slice the flounder diagonally into bite-sized pieces.

2. 2

   Squeeze out the lemon juice.

3. 3

   Grate the ginger.

4. 4

   Mince or finely chop the shiso.

5. 5

   Remove the seeds from the chili pepper and mince (this is easy using kitchen scissors).

6. 6

   Combine Steps 1 and 2 in a bowl together, add the rock salt and mix together well.

7. 7

   Chill in the refrigerator for 2 hours.

8. 8

   Flavor with salt (if necessary) before serving.

9. 9

   It's even better if you mix it while chilling.

10. 10

    The acidity of the lemon will turn the outside of the sashimi white.

* Per serving · 4 servings · Values may vary.

No additional tips available.