Cured Fluke with Yogurt, Watermelon, Sunflower Seeds, and Togarashi

Serves
serves 4
Time
1 hour

MATT TAYLOR-GROSS

Breakfast, brunch, or snack, we could serve (and eat) this quick-cured, no-cook fish dish from John Karangis of Union Square Events, any time of day. It works exceptionally well as a summer starter, served with a savory lime yogurt and refreshing cubes of ripe watermelon, then sprinkled with flecks of shichimi togarashi: a spicy, tangy, earthy Japanese spice mix.

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Ingredients

¹⁄₂ cup kosher salt, plus more
6 tbsp. sugar
2 (4-oz.) fluke fillets
1 tsp. flakey sea salt
6 tbsp. plain Greek yogurt
2 tbsp. fresh lime juice
2 tbsp. olive oil, plus more for drizzling
8 oz. watermelon flesh, cut into 1/2-inch pieces
¹⁄₂ cup sunflower sprouts
3 tbsp. sunflower seeds, toasted
1 tbsp. togarashi

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Instructions

Step 1

In a 9-by-13-inch baking dish, whisk the salt with the sugar, and then lay the fillets over the top, tossing to coat. Cover the dish with plastic wrap and refrigerate for 45 minutes. Remove the fish from the dish and rinse under cold water. Transfer to paper towels and pat dry.

Step 2

Place the fluke on a cutting board, and thinly slice on the bias. Arrange the fluke slices on a serving platter and sprinkle with the sea salt. In a small bowl, combine the yogurt with the lime juice and the 2 tablespoons olive oil. Season the sauce with salt and then dollop alongside the fish on the platter. Arrange the watermelon alongside the fish on the platter and then sprinkle the entire dish with the sunflower sprouts and seeds and the togarashi. Drizzle the dish with olive oil just before serving.

In a 9-by-13-inch baking dish, whisk the salt with the sugar, and then lay the fillets over the top, tossing to coat. Cover the dish with plastic wrap and refrigerate for 45 minutes. Remove the fish from the dish and rinse under cold water. Transfer to paper towels and pat dry.
Place the fluke on a cutting board, and thinly slice on the bias. Arrange the fluke slices on a serving platter and sprinkle with the sea salt. In a small bowl, combine the yogurt with the lime juice and the 2 tablespoons olive oil. Season the sauce with salt and then dollop alongside the fish on the platter. Arrange the watermelon alongside the fish on the platter and then sprinkle the entire dish with the sunflower sprouts and seeds and the togarashi. Drizzle the dish with olive oil just before serving.