Fluke Crudo with Orange, Ginger and Soy Reduction with Pickled Starfruit

This recipe is from Aliya Zarei as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 20 minutes

Serves: 2

Ingredients
· Juice from one orange (and a bit of sugar if it’s not sweet)
· 1 teaspoon Japanese shoyu soy sauce
· ¼ teaspoon of grated ginger
· 3oz fresh, sashimi grade fluke
· Optional: starfruit and hot pepper (i.e. red or jalapeno), quickly pickled in rice or white vinegar and a bit of sugar

Directions

Mix orange juice, sugar if needed, soy sauce and ginger in a pot. Bring them to simmer on medium heat and let it cook until reduced, about 15 minutes. Once the reduction is ready, pour it into a bowl and let it cool down for serving.

Slice fluke very thinly. Serve on a plate with pickled starfruit and lightly drizzle sauce to taste.

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.

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RECIPE

INGREDIENTS

• 2 eggs, beaten

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1⁄2 cup flour

• 1⁄4 teaspoon salt

• 1⁄4 teaspoon onion powder

• 1⁄4 teaspoon garlic powder

• 1⁄8 teaspoon paprika

• 1⁄8 teaspoon black pepper

• 4 large flounder fillets (1 1/2 to 2 lbs)

SAUCE

• 4 tablespoons butter

• 1⁄4 cup white wine

• 1⁄4 cup water

• 1⁄4 cup lemon juice

• 1⁄2 teaspoon parsley

• lemon slices and parsley (to garnish) (optional)

DIRECTIONS

In a large skillet, heat the oil and 1 tablespoons of butter over medium heat.

Place the flour and all the seasonings in a plastic bag and shake to blend.

Place the beaten eggs in a shallow dish.
When the skillet is good and hot, put the flounder fillets in the bag one at a time and then dip in the egg. Coat them completely with the egg and place in skillet. The egg should sizzle immediately. If it doesn't, the oil isn't hot enough.

Save 1 tablespoon of the flour mixture for the sauce.

Fry over medium heat until brown on both sides, about 3 to 4 minutes per side. Add extra butter if you need to.

Remove from skillet, keep warm.
Discard any oil left in skillet and add the butter and the 1 tbsp of seasoned flour reserved from the flounder. Whisk until smooth. Add the rest of the sauce ingredients, stirring constantly until well blended. Bring to boil and cook 5 minutes, stirring frequently. If the sauce thickens too much, add more water- just 1 tsp at a time until you achieve the desired consistency.

To serve place flounder over a bed of buttered rice (or whatever you're using) and pour a little sauce over each fillet. Garnish with lemon slices and parsley. 

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