Steamed flounder’s fin with sake and sakura

Serves 1
Prep time 15 minutes
Cook time 15 minutes

130g flounder’s fin
5g konbu
3g salt
5g sakura petals
25ml cooking sake
5g daikon, grated
30ml ponzu sauce
1g spring onion, chopped

Use an aluminium foil that is large enough wrap the flounder’s fin. Fold it in such a way that it is able to hold some liquid. Lay the konbu on the foil.
Sprinkle the salt onto the fin and wrap it with sakura petals. Place the wrapped fin onto the foil, pour cooking sake on it, and add daikon.
Wrap the fin and its contents up with the foil, and steam for 15 minutes.
Transfer all the contents in the foil onto a plate. Serve with ponzu sauce and spring onions.

Moon says: “If sakura petals are not available, you can always try using fragrant shiso leaves.”

RECIPES