Flounder Poached in Coconut, Ginger & Basil Broth

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


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

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


Best Wine Deals

See More Deals

Snooth Media Network