Microwaved Flounder in Ginger-Soy Sauce with Snow Peas

Ingredients:

• 1 tbsp. lightly salted soy sauce
• 1 teaspoon mirin
• 1 tsp. dark sesame oil
• 0.5 tsp grated fresh ginger
• 0.5 tsp. sriracha sauce
• 110 g shiitake mushrooms (about 12 pcs.), remove stems, caps, cut into strips 0.5 cm wide.
• 4 radishes, sliced ​​into 0.3 cm thick circles.
• 2 flounder fillets, 170g each, cut in half (to fit on a platter)
• 170 g snow peas, ends removed
• Half a lemon
• 1 green onion (dark green part only), thinly sliced
• 1 cup boiled brown rice, for serving

Preparation:

1. Combine soy sauce, mirin, sesame oil, ginger, and Sriracha in a bowl.
2. In a 20x20cm microwave-safe baking dish, combine the shiitake mushrooms with the radishes. Arrange the fillets on top in a single layer. Drizzle the soy sauce mixture over the fillets. Cover tightly with plastic wrap; make a small slit in the center with the tip of a knife to allow steam to escape. Microwave on high power (100%) until the fillets are opaque white, 4 minutes in an 1100W oven or 6 minutes in a 700W oven. Let stand, covered, for 2 minutes to steam the fish and finish cooking.
3. Meanwhile, place the snow peas in a medium microwave-safe bowl. Cover tightly with plastic wrap; make a small slit in the center. Microwave on high power (100%) until the peas are bright green but still crisp, about 1.5 minutes in an 1100W microwave or 2.5 minutes in a 700W microwave. When removing the wrap, be careful not to burn yourself with hot steam.
4. Divide the peas among two plates. Top with the shiitake mushrooms, radishes, and fish. Pour the sauce left in the baking dish over the flounder. Squeeze the lemon juice over the fillet and sprinkle with green onions. Serve with brown rice.