Flounder in Shisho and Lemon

• 1 block Sashimi grade flounder
• 1/2 Lemon juice
• 1/2 knob Ginger
• 6 Shiso leaves
• 1 Red chili pepper
• 1 Rock salt

1. Slice the flounder diagonally into bite-sized pieces.
2. Squeeze out the lemon juice.
3. Grate the ginger.
4. Mince or finely chop the shiso.
5. Remove the seeds from the chili pepper and mince (this is easy using kitchen scissors).
6. Combine Steps 1 and 2 in a bowl together, add the rock salt and mix together well.
7. Chill in the refrigerator for 2 hours.
8. Flavor with salt (if necessary) before serving.
9. It's even better if you mix it while chilling.
10. The acidity of the lemon will turn the outside of the sashimi white.

lemon juice, knob ginger, leaves, red chili pepper, salt

Taken from cookpad.com/us/recipes/157108-flounder-in-shisho-and-lemon (may not work)