Flounder Poached In Coconut, Ginger & Basil Broth

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 skinless flounder fillets, 1 to 1-1/2 pounds total
• kosher salt
• pepper
• 1 tablespoon grated fresh ginger
• 1 cup roughly chopped thai basil
• 1 tablespoon vegetable oil or 1 tablespoon extra virgin olive oil
• 1 large shallot, thinly sliced (about 1/4 cup)
• fresh ginger, peeled and cut into matchsticks
• 2 garlic cloves, finely minced
• 2 celery ribs, sliced 1/8 inch thick on the diagonal (about 2 cups)
• 1 small fresh hot red chili pepper, sliced into thin rings (seeds intact)
• 3/4 cup low sodium chicken broth
• 5 1/2 ounces coconut milk
• 4 scallions, thinly sliced on the diagonal (about 1 cup)
• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon mirin (japanese sweet rice wine)
• 1 teaspoon finely grated lime zest
• 1 cup jasmine rice, cooked

Recipe

• 1 spread the fillets on a work surface, skin side down. season lightly with salt and pepper. divide the 1 tbs. grated ginger among the fillets and spread as evenly as you can. sprinkle about 1 tbs. of the chopped basil over the fillets. roll each fillet, starting at the thicker end. secure each roll with a toothpick (or green scallion tops (see the tip below). sprinkle the rolls lightly with a little more salt and pepper. set aside.
• 2 in a small (4-quart) dutch oven with a tightfitting lid (or other heavy-duty pot just large enough to hold the fish snugly), heat the oil over high heat until it shimmers.
• 3 add the shallot, ginger matchsticks, and garlic. sauté for 1 min., stirring constantly. add the celery and sauté for 30 seconds, stirring constantly. add the chile and continue to sauté, stirring, until the celery starts to soften, about 2 minute add the chicken broth and heat for 2 minutes. turn off the heat and arrange the rolled fish in a single layer over the celery mixture. pour the coconut milk over the fish and turn the heat to high. as soon as the coconut milk comes to a simmer, reduce the heat to medium low and cover. simmer until the fish is opaque and cooked through, 8 to 10 minute if you’re unsure, flake apart a section to see if it’s done. remove the pot from the heat.
• 4 carefully transfer the fish with a slotted spoon or fish spatula to a small, warm platter.
• 5 return the pot to high heat. add the remaining basil, along with the scallions, fish sauce, lime juice, mirin, and lime zest. bring the broth just to a simmer. taste the broth and add more salt or mirin if needed.
• 6 for each serving, place a small mound of hot jasmine rice in a shallow bowl, top with a fish roll, and remove the toothpick. ladle the hot broth over each fish roll and serve immediately.