Steamed Flounder with Glutinous Rice Flour
Chewy and Light Steamed Flounder with Glutinous Rice Flour – Easily Made in the Microwave
Inspired by a Japanese dish that uses ‘Domyoji-ko’ (steamed and dried glutinous rice), this recipe substitutes it with readily available glutinous rice flour to create a delightful steamed flounder dish. The result is a texture akin to a soft mochi, with tender flounder fillets encased within. The slightly thickened sauce, enhanced by grated ginger, adds a surprising depth of flavor, making this a light yet satisfying meal that’s both healthy and delicious.
Main Ingredients
- Flounder fillet 50g
- Salt, a pinch
- Cooking wine (or Mirin) 1 tsp
- Glutinous rice flour 2 Tbsp
- Hot water 1.5 Tbsp
- Daikon radish 60g
- Oyster mushrooms, a small amount
- Carrot, a small amount
- Green beans, a small amount
- Grated ginger 1 tsp
Sauce
- Katsuobushi broth (or Dashi) 1 cup
- Soy sauce 1/3 tsp
- Salt, a pinch
- Cooking wine (or Mirin) 1/2 tsp
- Cornstarch (or Potato starch) 2 tsp
- Cold water 2 tsp (for slurry)
- Katsuobushi broth (or Dashi) 1 cup
- Soy sauce 1/3 tsp
- Salt, a pinch
- Cooking wine (or Mirin) 1/2 tsp
- Cornstarch (or Potato starch) 2 tsp
- Cold water 2 tsp (for slurry)
Cooking Instructions
Step 1
Prepare your fresh flounder fillet. (Using pre-portioned fillets from stores like Tradeloss makes this recipe very convenient.)
Step 2
Cut the flounder fillet into approximately 2cm bite-sized pieces. Season them with a pinch of salt and 1 Tbsp of cooking wine (or Mirin). Gently mix and let it marinate for about 10 minutes. This step helps to remove any fishy odor and enhance the flavor.
Step 3
Prepare the vegetables: trim the stems from the oyster mushrooms and separate them into strands. Cut the carrot and green beans into lengths of about 5-6cm. Cutting them to a similar size as the fish pieces makes for a visually appealing and easy-to-eat dish.
Step 4
Grate the daikon radish using a fine grater. After grating, the radish will release a lot of water. Squeeze out as much liquid as possible using your hands or a cheesecloth. This is crucial to prevent the glutinous rice mixture from becoming too watery.
Step 5
In a bowl, combine 2 Tbsp of glutinous rice flour. Pour in 1.5 Tbsp of hot water. Mix with a chopstick or spatula until a sticky dough forms. The hot water helps to ‘cook’ the flour slightly, making it more pliable.
Step 6
Add the squeezed grated daikon radish to the glutinous rice flour dough. Knead or mix well until everything is thoroughly combined. Incorporating daikon radish makes the dough smoother and adds a subtle sweetness and clean finish when cooked. It’s also said to aid digestion.
Step 7
Line a microwave-safe plate with plastic wrap, ensuring there’s enough overhang. Spread the glutinous rice and daikon mixture thinly onto the plastic wrap. Arrange the marinated flounder pieces evenly over the mixture.
Step 8
Carefully use the plastic wrap to enclose the flounder within the dough, forming a neat parcel or ball. Twist the ends of the plastic wrap securely to seal it. Place this parcel in a microwave-safe container and microwave on high for 2 minutes. The glutinous rice will cook and become chewy.
Step 9
After 2 minutes, carefully remove the container from the microwave and slightly open the plastic wrap. Arrange the prepared oyster mushrooms, carrots, and green beans (or other quick-cooking vegetables) on top of the steamed fish parcel. Re-cover with plastic wrap and microwave for another 1-2 minutes, or until the vegetables are tender. Adjust the time based on the type of vegetables used.
Step 10
In a small saucepan, combine 1 cup of katsuobushi broth (or dashi), 1/3 tsp of soy sauce, a pinch of salt, and 1/2 tsp of cooking wine (or Mirin). Bring it to a simmer. In a separate small bowl, mix 2 tsp of cornstarch (or potato starch) with 2 tsp of cold water to create a slurry. Gradually pour the slurry into the simmering broth while stirring continuously until the sauce thickens to your desired consistency. Remove from heat.
Step 11
Carefully transfer the steamed flounder and glutinous rice parcel onto a serving dish. Gently pour the warm sauce around the base of the parcel. The sauce will complement the chewy rice and delicate fish.
Step 12
Finally, top the dish with a sprinkle of fresh grated ginger. This dish is now complete – a wonderfully tender and light steamed flounder wrapped in chewy glutinous rice, offering a warming and comforting experience.
