Flounder Poached in Coconut, Ginger & Basil Broth

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


  • 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)
  • 2 Tbs. fish sauce
  • 2 cloves garlic, finely minced
  • + 12 more ingredients
    • 4 scallions, thinly sliced on the diagonal (about 1 cup)
    • 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)
    • 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
    • 1 small fresh hot red chile (or jalapeño), sliced into thin rings (seeds intact)

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