Whole roasted fish, sweet ginger dressing, seaweed butter

Whole roasted fish, sweet ginger dressing, seaweed butter

Earl Carter

The seaweed paste we use in this recipe can be found in Asian grocery stores. It’s called shimanoka iwa nori, it also comes under the English name of laver or laverbread.


Quantity Ingredient
1 large desiree or other waxy potato, peeled
80ml grapeseed oil
60ml Sweet ginger dressing
1 whole flounder, (about 600–700 g)
sea salt
2 spring onions, thinly sliced diagonally, green tops only

Seaweed butter

Quantity Ingredient
2 sheets nori
50g butter, softened
1 1/2 teaspoons seaweed paste
1/4 teaspoon lemon juice


  1. To make the seaweed butter, take a large bowl and fill it with cold water. Crush the nori into small pieces, add it to the water and leave to soften for 10 minutes. Strain the nori (discarding the liquid) and squeeze out the excess water. Chop the nori into a rough paste.
  2. In a medium bowl, combine the nori, butter, seaweed paste and lemon juice. Beat together until well combined then set aside.
  3. Using a mandoline with a julienne attachment, slice the potato into thin slivers. Place the slivers in a bowl of cold water. Rinse the potato 2–3 times, in fresh water each time, to remove all the starch. Drain the potato and spread it out on a clean tea (dish) towel to dry thoroughly.
  4. Place 2 tablespoons of the grapeseed oil in a large, non-stick frying pan or wok over high heat. Stir-fry the potato until it is cooked but still retains a little crispness, about 4–5 minutes. Remove the potato from the pan and season with 2 tablespoons of the sweet ginger dressing.
  5. Preheat the oven to 180°C.
  6. If your flounder is very large, cut its head off so the fish will fit neatly in a large ovenproof frying pan.
  7. With a pair of kitchen scissors, trim the fins and tail, then rinse the fish and pat it dry.
  8. Lay the flounder on a chopping board and score it by cutting 1 cm deep slits evenly across the top of the fish. Season the fish with sea salt.
  9. Add the remainder of the grapeseed oil to the frying pan and place it over high heat. Put the flounder in the hot pan, scored side down, and cook for about 2 minutes until the skin is golden and crispy. Using a spatula, carefully turn the fish over and transfer the pan to the oven to cook for 3–4 minutes. Remove the pan from the oven and check that the fish is cooked — the flesh exposed by the cuts should be opaque, not translucent. When the flounder is cooked, transfer it to a warm serving platter.
  10. Quickly tip out any excess oil from the pan the fish was cooked in, and place the pan over low heat. Add the seaweed butter and stir it as it melts, until you have a thick emulsion. Pour the seaweed butter over the fish, completely covering it. Top with the potato and spring onion. Drizzle the completed dish with the remaining sweet ginger dressing.
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