5, May 2023
Flavorsome Trio: Flounder, Mugwort Pesto, and Seared Rice





Flavorsome Trio: Flounder, Mugwort Pesto, and Seared Rice

Flounder, Mugwort Pesto, and Seared Rice Trio: A Deliciously Healthy Meal

Flavorsome Trio: Flounder, Mugwort Pesto, and Seared Rice

Discover a delightful and healthy meal featuring domestic flounder, celebrated for its low calories and high protein content. While best enjoyed as sashimi, this recipe transforms leftover flounder or steak-cut flounder into a satisfying meal, perfect even for a single diner. We’ve combined fresh, domestic flounder with a homemade, aromatic mugwort pesto and lightly seared rice cakes that offer a satisfying textural contrast. This ‘Flounder, Mugwort Pesto, and Rice Trio’ is a masterpiece of flavor, nutrition, and visual appeal. Elevate your home dining experience!

Recipe Info

  • Category : Rice / Porridge / Rice cake
  • Ingredient Category : Seafood
  • Occasion : Entertaining / Guests
  • Cooking : Grilled / Roasted
  • Servings : 1 serving
  • Cooking Time : Within 30 minutes
  • Difficulty : Anyone

Main Ingredients

  • 160g Domestic Flounder Steak Cut (Leftover fresh flounder sashimi can also be used)
  • 80g Cooked Rice
  • 4 Cashew Nuts (for the flounder patties)
  • 2 pinches Sea Salt
  • Pinch of Black Pepper
  • 10g Glutinous Rice Flour (for binding the flounder patties)
  • A little Olive Oil (for coating the flounder patties and searing the rice)

Aromatic Mugwort Pesto (Serves 2)

  • 50g Fresh Mugwort (also known as ‘Chamnnamul’)
  • 12 Roasted Cashew Nuts (for rich flavor)
  • 1 clove Garlic (minced)
  • 30g Grana Padano Cheese (or Parmesan)
  • 0.5 tsp Sea Salt
  • 1 Tbsp Toasted Sesame Seeds (for nuttiness and texture)
  • 30ml Extra Virgin Olive Oil (for consistency)

Cooking Instructions

Step 1

Prepare the domestic flounder steak cut. You can purchase this from online markets like ‘Kurly’ or use fresh flounder sashimi if you have leftovers. Ensure the flounder is fresh and patted completely dry with paper towels.

Step 1

Step 2

Carefully trim the thin skin from the belly side of the flounder fillet using a knife. Separate the clean flounder flesh. Removing all moisture with paper towels is crucial for the patties to hold their shape.

Step 2

Step 3

In a blender or food processor, combine the flounder flesh, 10g of glutinous rice flour, 2 pinches of sea salt, and a pinch of black pepper. Process until you achieve a smooth paste. The glutinous rice flour will help create a wonderfully tender and slightly chewy texture.

Step 3

Step 4

Divide the processed flounder mixture into 4 equal portions and shape them into round patties. Gently press an indentation into the center of each patty and place one cashew nut inside. Press firmly to secure the cashew nut so it doesn’t fall out during cooking.

Step 4

Step 5

Lightly brush the surface of the flounder patties with olive oil. Place them in an air fryer set to 170°C (340°F) and cook for 8-10 minutes. To prevent the cashew nut from burning, you can remove it partway through cooking and toast it separately, or simply add it back for the last 2-3 minutes. The patties are done when the flounder is cooked through and the edges are lightly golden.

Step 5

Step 6

To make the mugwort pesto, wash 50g of fresh mugwort thoroughly. If there’s any soil, soak it in water with 2 tablespoons of vinegar for 10 minutes, then rinse under running water multiple times. Remove the tough stems and use only the tender leaves. Gently pat the leaves dry with paper towels.

Step 6

Step 7

In a blender, combine the cleaned mugwort (50g) and the remaining pesto ingredients: 12 roasted cashew nuts, 1 minced garlic clove, 30g of Grana Padano cheese, 0.5 tsp sea salt, and 1 Tbsp toasted sesame seeds. Add only about 30ml of the extra virgin olive oil initially. Start blending and gradually add more olive oil as needed to reach your desired pesto consistency. Blend until just combined, leaving a slight texture.

Step 7

Step 8

Taste the mugwort pesto. For the best texture, avoid over-blending; a slightly coarse consistency adds to the enjoyment. You’ll have a fragrant and nutty mugwort pesto ready to go.

Step 8

Step 9

Prepare 80g of cooked rice. If the rice is warm, let it cool slightly at room temperature for about 5 minutes. Divide the rice into 4 equal portions (about 20g each) and shape them into small balls. Gently flatten each ball with your palm, being careful not to mash the rice grains.

Step 9

Step 10

Lightly grease a heated pan with a little olive oil. Place the flattened rice cakes onto the pan and sear them on both sides until lightly golden. You’re aiming for a subtle crispness, not a hard, burnt crust. This step enhances the rice’s texture and flavor.

Step 10

Step 11

Now, let’s assemble the dish. Spread about 15g of the prepared mugwort pesto evenly over each seared rice cake. The vibrant green color of the pesto adds a beautiful visual element.

Step 11

Step 12

Finally, place the beautifully cooked flounder patty on top of the pesto-covered rice. Your ‘Flounder, Mugwort Pesto, and Rice Trio’ is now complete. The enticing presentation is sure to impress!

Step 12

Step 13

For those who enjoy a touch of spice and tang, try adding 2 sun-dried tomatoes on top of each trio. This adds a delightful flavor and textural variation, making the dish even more enjoyable.

Step 13



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