SAKE-STEAMED FLOUNDER

Yield: 5 portions

Ingredient Amount

Small flounder , cleaned and filleted 4 ea. (to yield 16 filets)

(NOTE: BE CAREFUL TO INSPECT FILETS FOR PARASITIC WORMS)

Sake 3 oz

Mirin 3 oz.

Dashi 6 oz.

Soy sauce, light 8 oz.

Spinach, bunches with stems 4 bunches

Napa Cabbage, whole leaves 12 leaves, or as need for rolls

Blanched, shocked

Mise en Place

1. Combine sake and mirin in sauteuse, bring to boil, cool.

2. Add dashi and soy sauce. Reserve.

3. Filet flounder, leave skin on.

4. Leave spinach in a tied bunch until you talk to chef about how to cut, wash, and cook. Wash, blanch and shock. Keeping bunches together, squeeze out excess water and roll in blanched cabbage leaves in a bamboo mat as demonstrated in video.

5. Cut spinach bundles into 2” long sections.

6. Wrap each flounder filet around a spinach “cylinder” and place 3 pieces of fish in an appropriately sized dish.(shallow, oblong, casserole)

7. Ladle 3 oz of sake mixture into each dish with the fish and hold cold for service.

8. At service, place dish into the wok steamer and cook until fish is cooked through., serve fish in same dish it was cooked in on an oval plate with miso pickles and steamed rice on the side.