Hirame No Mushiyaki (steamed Flounder)

Name: Hirame No Mushiyaki (steamed Flounder)
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 pack enoki mushrooms; 4 smalls flounder fillets; 4 servings thinly sliced green onion; 1 small leek julienned; 4 servings Meyer lemon zest; 4 Tbs mirin; 4 Tbs sake; 7 shichimi togarashi (Japanese spice chili); 8 teaspoons dashi soy sauce

Hirame No Mushiyaki (steamed Flounder) might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 23g of protein, 3g of fat, and a total of 187 calories. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes approximately 15 minutes. If you have lemon zest, flounder, dashi soy sauce, and a few other ingredients on hand, you can make it.

Instructions

First cut the parchment paper into big circles. The way I do this is to first cut squares off the role by folding it into a triangle then cutting along the edge.

Equipment you will use

Baking Paper

Lay the square piece of parchment paper in front of you and fold it in half then in half again, which should give you a square piece of parchment paper 4 layers thick. Put it on a flat surface with the cut edges facing away from you then place a large bowl on top of the paper from one cut corner to the other, tracing the outline.

Equipment you will use

Baking Paper

Bowl

Cut it out and you should have a perfect circle.Preheat the oven to 400 degrees F and move the rack to the bottom position.

Equipment you will use

Oven

Lay a quarter of the mushrooms and leeks in the center then place a fillet of flounder on top. Fold the parchment paper over to make a "taco". Now, fold the two corners inside and up (see photo below) so it forms a boat.Start folding over the parchment paper from one corner and stop about two thirds of the way through.

Ingredients you will need

Mushrooms

Flounder

Leek

Equipment you will use

Baking Paper

Add 1 Tbs of Mirin, 1 Tbs of sake and 2 tsp of dashi soy sauce into the pouch. If you don't have dashi soy sauce, you can use regular soy sauce with some dashi powder sprinkled in.Finish folding over the parchment paper then seal the end by tucking the edge under the final fold. Stand the pouches up on the seam (so the folded parts face up) on a baking sheet and put in the oven.

Ingredients you will need

Soy Sauce

Dashi

Mirin

Sake

Equipment you will use

Baking Paper

Baking Sheet

Oven

Bake for about 15 minutes (depending on how thick your fillets were).

Equipment you will use

Oven

Remove from the oven and open the pouches up on a plate to serve, garnishing with some scallions, lemon zest, and shichimi togarashi. I usually serve this with a bowl of rice.

Ingredients you will need

Shichimi Togarashi

Lemon Zest

Green Onions

Rice

Equipment you will use

Bowl

Oven

Equipment

Ingredients

Servings:

pack enoki mushrooms 4smalls

flounder fillets 4servings

thinly sliced green onion 1small

leek julienned 4servings

Meyer lemon zest 4Tbs

mirin 4Tbs

sake 7

shichimi togarashi (Japanese spice chili)8teaspoons

dashi soy sauce

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Ziobaffan Organic Pinot Grigio. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 17 dollars per bottle.