Flounder Poached in Coconut, Ginger & Basil Broth

Flounder Poached in Coconut, Ginger & Basil Broth
Photo by Scott Phillips


  • 2 Tbs. fish sauce
  • 2 cloves garlic, finely minced
  • 4 scallions, thinly sliced on the diagonal (about 1 cup)
  • 1 small fresh hot red chile (or jalapeño), sliced into thin rings (seeds intact)
  • 1 large shallot, thinly sliced (about ¼ cup)
  • 1 2-inch piece fresh ginger, peeled and cut into matchsticks
  • 2 ribs celery, sliced 1/8 inch thick on the diagonal (about 2 cups)
  • + 12 more ingredients
    • 1 cup roughly chopped sweet basil or Thai basil
    • 1 cup homemade or low-salt chicken broth
    • Kosher salt
    • 6 skinless flounder fillets, 1 to 1-½ pounds total
    • 1 Tbs. grated fresh ginger (I use a rasp-style grater)
    • 1 Tbs. mirin (Japanese sweet rice wine)
    • 1 Tbs. vegetable oil or extra-virgin olive oil
    • 1 tsp. finely grated lime zest
    • Ground white pepper
    • 5-½-oz. can coconut milk
    • 2 Tbs. fresh lime juice
    • 1 cup jasmine rice, cooked

Spread the fillets on a work surface, skin side down. Season lightly with salt and white 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 ea...

View full recipe at Fine Cooking


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