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baked flounder with red sushi rice

my baked flounder seasoned with soy, mirin, saki, and gochujang; served with kombu dashi braised bamboo shoots, leaks, enoki mushroom; red sushi rice with pickled kombu; and cucumber, green apple, pickle burdock root slaw (seasoned with ponzu and sea salt)...




red rice...

"Whole grain red rice only has its husk removed and still has its bran and all other layers intact. The red color comes from the pigment anthocyanin. There are so many different varieties of red rice.
It is highly nutritious and a good source of fiber. Its reddish color from anthocyanin and its antioxidant properties is another reason why you want to include red rice on a regular basis. Red rice has a pleasant nutty aroma that I really like. The texture of cooked red rice is slightly firm and chewy on the outside because of the bran, but soft on the inside when it’s perfectly cooked." -- What to Cook Today

flounder...

Flounders are a group of flatfish species. They are demersal fish, found at the bottom of oceans around the world; some species will also enter estuaries. Flounder has a very delicate texture and a mild, slightly sweet flounder flavor. Because of its delicate texture, flounder fillets are a little more challenging to cook for a beginner. -- Wikipedia

behind the scene...

"Gobo or burdock root is an edible root vegetable that is very popular in Japan. It has known to be a powerhouse of antioxidants and for its many health-promoting properties. The stalk is long, roughly 20-28 inches (50-70 cm) and weighs about 5 oz (150 gram) and sometimes more." -- Just One Cookbook
"To make sushi you need sushi rice, which is short-grained rice seasoned with vinegar and sugar. Any sushi lover knows that rice is one of the critical ingredients of this traditional Japanese dish. Traditionally, there is a particular type of rice that Japanese chefs use for sushi, and it’s called sushi rice. This type of rice is actually made from short-grain Japanese rice. However, if you can’t find it, you can use other types of rice to make sushi, like Calrose rice and brown rice." -- Home Kitchen Talk
© Faisal Hoque