Miso flounder with cucumber noodles and gingered collards from Deep Run Roots: Stories and Recipes from My Corner of the South (page 254) by Vivian Howard

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Notes about this recipe

  • TrishaCP on June 23, 2019

    This recipe is a lot of steps, but it was worth it. The flavors all came together beautifully. The miso honey sauce is amazing! I did have some difficulty with her steps for making the cucumber noodles. Perhaps I didn’t use the correct blade on my mandoline, but it was hard to get them even. A spiralizer, or even just a vegetable peeler, would work better. I served with the gingered collards and brown rice.

  • SheilaS on March 27, 2017

    This recipe has a great combination of flavors and textures. I used a spiralizer for the cucumber noodles. They are delightfully fresh and crunchy. I would use them as a bed for any sort of grilled seafood or shellfish. The gingered collards seemed a bit chewy to me at first bite but they are a good contrast in flavor and texture to the rest of the plate. The miso butter sauce is delicious so it's good to serve this with rice to pick up the extra sauce.

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