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Fried Flounder In Vinegared Sauce Recipe.
The flounder have sweet, delicate white flesh that chefs and consumers everywhere enjoy: low fat, fine-textured meat and delicate mild flavor. The combined nutrient strengths of flounder make it an outstanding food for helping stabilize blood sugar, may protect against ischemic stroke, may reduce risk of heart arrhythmia, preventing cholesterol from clogging arteries, may protect against leukemia, multiple myeloma, lymphoma and kidney cancer.
Flounder, 1 fillet (4.5 oz. / 127g) provides Calories: 148, Protein: 30.7g, Carbohydrate: 0.0g, Total Fat: 1.9g, Fiber: 0.0g, Selenium: 74mcg, Vitamin B12: 3.2mcg, Potassium: 437mg, Vitamin B6: 0.30mg. 0.657 grams of omega-3 fatty acids, derived from Eicosapentaenoic Acid: 0.309g, Docosahexaenoic Acid: 0.328g, and Alpha Lipoic Acid: 0.020g is improving the ratio of good cholesterol to bad cholesterol.
Fried Flounder Recipe - Japanese recipe how to fry flounder fillets in sause made of vinegar, soy sause, kombu (dried kelp) and niban dashi, MSG, sugar and salt. Nanban Zuke.
Ingredients:
- 1/4 pound fresh Flounder fillets, cut into 8 pieces about 2 inches long and 1/2 inch wide
- 3 tbsp flour
- 1 small dried red pepper
- Vegetable oil
Sauce Ingredients:
- A 1-inch-square piece kombu (dried kelp), washed under cold running water
- 1/2 cup niban dashi
- 3 tbsp rice vinegar, or mild white vinegar
- 1 tbsp Japanese soy sauce (all-purpose)
- 1 1/2 tsp sugar
- 1/8 tsp salt
- 1/8 tsp MSG
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Serves/Makes: 4
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How to cook Fried Flounder In Vinegared Sauce:
- Place the fillets in salt water and let it soak for 10 minutes.
- Rinse well under cold running water, drain it well.
- Cut off the top of the red pepper and scoop out the seeds. Soak the pepper in cold water for 1 hour, then slice crosswise into very thin rings.
- In a 1-quart enameled or stainless-steel saucepan, combine the square of kombu, dashi, vinegar, soy sauce and sugar, and mix together thoroughly.
- Bring to a boil over high heat, add the salt and a few sprinkles of MSG, then remove the pan from the heat. Stir in the red-pepper rings, and cool to room temperature.
- Pour into a 10- to 12-inch skillet enough vegetable oil to rise about 2 inches up the side of the skillet. Heat the oil over high heat until a light haze forms above it.
- Dip the pieces of fish into the flour, shake off the excess, then fry for 30 seconds, or until the fish turns a light gold. Do not overcook.
- Remove the fish with a slotted spoon or tongs, and drain on paper towels. Pour the previously prepared sauce into a large bowl, add the fried fish and let it marinate for 2 to 4 hours, uncovered, at room temperature.
- Drain the fish, discard the sauce, and arrange 4 pieces of fish on each serving plate. Serve at room temperature.
Notes:
This Fried Flounder In Vinegared Sauce is a very affordable dish. It is delicious, simple, quick and very easy to cook.
The Japanese name for the Fried Flounder In Vinegared Sauce recipe is Nanban Zuke.
This recipe for Fried Flounder In Vinegared Sauce serves/makes: 2
Main Ingredient: Flounder
Preparation Method: Fried
Cuisine: Japanese
How to fillet flounder:
Insert the blade of a sharp knife on one side behind the head and cut in an arc down to the bone. Then achieve the flesh along the sides and across the tail. Insert the knife behind the head and slip the knife down rib cage, cutting the fillet away from the ribs. To skin the fillet, place it skin-side down on a board and starting from the tail, slide a sharp knife between the skin and the flesh.
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