Flounder in Shisho and Lemon

Flounder in Shisho and Lemon

This is just perfect for hot and humid weather.
A dish with a lemon aroma and a refreshing spicy kick.


Sashimi grade flounder
1 block (150 g)
Lemon juice
1/2 (2 tablespoons)
1/2 knob
Shiso leaves
Red chili pepper
Rock salt
to taste (1/4 teaspoon)


1. Slice the flounder diagonally into bite-sized pieces. Squeeze out the lemon juice. Grate the ginger.
2. Mince or finely chop the shiso. Remove the seeds from the chili pepper and mince (this is easy using kitchen scissors).
3. Combine Steps 1 and 2 in a bowl together, add the rock salt and mix together well. Chill in the refrigerator for 2 hours. Flavor with salt (if necessary) before serving.
4. It's even better if you mix it while chilling. The acidity of the lemon will turn the outside of the sashimi white.

Story Behind this Recipe

I wanted to eat something light and refreshing on a hot and humid day.
I like olive oil and sesame oil, but I didn't use them in this recipe.