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Flounder Recipe with Karengo

Flounder Recipe with Nori (Karengo)

Course: DinnerDifficulty: Easy


Prep time


Cooking time



This flounder Recipe with Karengo added creates a delicious combination with contrasting colour. Experiment with whitebait or crab additions.


  • 500g flounder fillets or fish suitable for rolling eg sole, dory

  • 2 cloves garlic, crushed

  • 150g whitebait or crab meat

  • 2 tablespoons Nori (Karengo) fronds (finely chopped) or you can try Nori flakes

  • 50g butter

  • 2 shallots, diced

  • pinch each: sugar, saffron or turmeric

  • 1 cup white wine

  • 1-2 tablespoons capers, rinsed and dried

  • freshly ground black pepper to taste


  • Smear the garlic over the one side of the fillets. Top with the whitebait or crab meat.
  • Sprinkle with a little of the Nori (Karengo) flakes. Roll up firmly. Secure with toothpicks, if required.
  • Melt the butter in a large frying pan on medium-low heat.
  • Gently sauté the rolls in the butter, 2-3 minutes each side. Remove from the pan and keep warm.
  • Add the shallots to the pan. Sauté for 1-2 minutes.
  • Add the sugar, saffron or turmeric and wine. Stir well then strain.
  • Boil rapidly until reduced.
  • Add the capers, pepper and remaining nori flakes.
  • Spoon over the fish and serve.

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