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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.

Nori Flakes (Karengo, Dried, Raw, Wild Harvested)- 15g

      These nori flakes are tested for contaminants in accordance with the ANZ Food Code. This nori is...

Nori Seaweed Fronds, 15g (Karengo, Farmed, Dried, Raw)

    Product of South Korea. Packed in New Zealand. This Nori seaweed is tested for contaminants in accordance with...

Nori Seaweed Fronds (Karengo, Dried, Raw, Wild Harvested)- 15g

      This Nori seaweed is tested for contaminants in accordance with the ANZ Food Code. The seaweed is...
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