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Flat Fish with Salt (Karei Shio-yaki)
Ingredients: 1 1/3 lb (600g) flat fish, such as flounder, sole or pomfret 2 tablespoons salt Lemon wedge to garnish 10 oz (300g) daikon (giant white radish), very finely grated and squeezed to extract moisture Lotus root garnish: 2 oz (60g) fresh lotus root, peeled and thinly sliced 3 tablespoons (50ml) Sweet Vinegar* 1 red chili, seeds discarded 1/3 cup (80ml) ponzu sauce**
Preparation
Sprinkling fresh fish liberally with salt before grilling helps keep in the moisture.
Japanese Cuisine
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