Vietnamese Fried Flounder
Ingredients(Servings: 2)
Directions
- Cut into the bottom of the flounder and remove the innards. Rinse in water with a small amount of salt (extra) and pat dry. Make a couple of incisions into the skin and then lightly sprinkle on the potato starch.
- Julienne the carrots and thinly slice up the onion. Remove the white stem from the Japanese long onion and then julienne. Chop the cilantro stems into 5 mm (0.2 in.) pieces and coarsely chop up the leaves.
- Place (2) in a bowl of cold water to refresh. Drain in a colander.
- Mix together (A) to prepare the sauce.
- Fill a fry pan up to 1-2 cm (0.5 in.) deep with oil and heat to medium. Add in (1) skin-side up and pan-fry for about 3 minutes.
- Use a ladle to scoop the hot oil over the flounder, cook for another 3 minutes. To finish, turn the heat to high and cook for 30 seconds, drip off and drain the oil from the flounder, then serve on a plate.
- Place (3) on (6) and then pour on (4).
Cooking Basics
Cut into 4 to 5 cm (about 2 in.) lengths and peel each piece. It will be safer and easier to cut if the edge is thinly sliced off to create a flat surface and this cut surface is placed face down. Slice into 1 to 2 mm (0.5 in.) thick planks, stack by sliding these gradually, and then thinly julienne from end to end.
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
In Japanese, this style of cutting up long onions is called "white-hair slicing", in the image of slicing up the onion into such fine strips that these are similar to white (gray) hair.
Chop up into 4 cm (1.6 in.) lengths, slice each vertically and remove the soft core. Stack the outer layers and starting at one edge, julienne across into ultra-fine strips. These ultra-fine strips are not cooked when used as garnish. If placed in water for about 10 minutes, drained and squeezed of any excess moisture, these strips will be fresh and crunchy yet mellow in flavor.
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