Flounder Poached in Coconut, Ginger & Basil Broth

Name: Flounder Poached in Coconut, Ginger & Basil Broth
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 142 grams coconut milk; 473 milliliters ribs celery, sliced 1/8 inch thick on the diagonal (about; 237 milliliters jasmine rice, cooked; 2 Tbs fish sauce; 6 fillets skinless flounder fillets, 1 to 1-1/2 pounds total; 1 2-inch piece fresh ginger, peeled and cut into matchsticks; 1 Tb grated fresh ginger (I use a rasp-style grater); 2 cloves garlic, finely minced; 6 servings Ground white pepper; 6 servings Kosher salt; 2 Tbs fresh lime juice; 1 teaspoon finely grated lime zest; 237 milliliters homemade or low-salt chicken broth; 1 Tb mirin (Japanese sweet rice wine); 1 Tb vegetable oil or extra-virgin olive oil; 1 small fresh hot red chile (or jalapeÃ±o), sliced into thin rings (seeds intact); 237 milliliters scallions, thinly sliced on the diagonal (about; 59 milliliters large shallot, thinly sliced (about; 237 milliliters roughly chopped sweet basil or Thai basil

You can never have too many main course recipes, so give Flounder Poached in Coconut, Ginger & Basil Broth a try. One serving contains 261 calories, 24g of protein, and 12g of fat. This recipe serves 6. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have ground pepper, ginger, garlic, and a few other ingredients on hand, you can make it. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Tip:Try tying the fillets with dark green scallion tops instead of using toothpicks. Dip the green tops in boiling water for 15 seconds so theyre pliable and tie in a loose knot around the rolled fish fillets.

Ingredients you will need

Fish Fillets

Green Onions

Water

Dip

Equipment you will use

Toothpicks

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.

Ingredients you will need

White Pepper

Ginger

Spread

Salt

Sprinkle about 1 Tbs. of the chopped basil over the fillets.

Ingredients you will need

Basil

Roll each fillet, starting at the thicker end. Secure each roll with a toothpick (or green scallion tops (see the tip below).

Ingredients you will need

Green Onions

Roll

Equipment you will use

Toothpicks

Sprinkle the rolls lightly with a little more salt and white pepper. Set aside. In a small (4-quart) Dutch oven with a tight-fitting lid (or other heavy-duty pot just large enough to hold the fish snugly), heat the oil over high heat until it shimmers.

Ingredients you will need

White Pepper

Roll

Fish

Salt

Cooking Oil

Equipment you will use

Dutch Oven

Add the shallot, ginger matchsticks, and garlic. Saut for 1 min., stirring constantly.

Ingredients you will need

Shallot

Garlic

Ginger

Add the celery and saut for 30 seconds, stirring constantly.

Ingredients you will need

Celery

Add the chile and continue to saut, stirring, until the celery starts to soften, about 2 min.

Ingredients you will need

Celery

Chili Pepper

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.

Ingredients you will need

Chicken Broth

Celery

Fish

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 min. If youre unsure, flake apart a section to see if its done.

Ingredients you will need

Coconut Milk

Fish

Remove the pot from the heat. Carefully transfer the fish with a slotted spoon or fish spatula to a small, warm platter. Return the pot to high heat.

Ingredients you will need

Fish

Equipment you will use

Slotted Spoon

Spatula

Pot

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. 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. Serving Suggestions

Ingredients you will need

Jasmine Rice

Fish Sauce

Lime Juice

Lime Zest

Green Onions

Basil

Broth

Mirin

Fish

Roll

Salt

Equipment you will use

Toothpicks

Ladle

Bowl

Serve with

Steamed Jasmine Rice.

Ingredients you will need

Jasmine Rice

Size

based on six servings, Calories

320, Fat

10, Fat Calories

90, Saturated Fat

6, Protein

34, Monounsaturated Fat

5, Carbohydrates

910, Cholesterol

85, Fiber

Photo: Scott Phillips

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21, Polyunsaturated Fat

2, Sodium

Equipment

Ingredients

Servings:

142grams

coconut milk 473milliliters

ribs celery, sliced 1/8 inch thick on the diagonal (about 237milliliters

jasmine rice, cooked 2Tbs

fish sauce 6fillets

skinless flounder fillets, 1 to 1-1/2 pounds total 1

2-inch piece fresh ginger, peeled and cut into matchsticks 1Tb

grated fresh ginger (I use a rasp-style grater)2cloves

garlic, finely minced 6servings

Ground white pepper 6servings

Kosher salt 2Tbs

fresh lime juice 1teaspoon

finely grated lime zest 237milliliters

homemade or low-salt chicken broth 1Tb

mirin (Japanese sweet rice wine)1Tb

vegetable oil or extra-virgin olive oil 1small

fresh hot red chile (or jalapeÃ±o), sliced into thin rings (seeds intact)237milliliters

scallions, thinly sliced on the diagonal (about 59milliliters

large shallot, thinly sliced (about 237milliliters

roughly chopped sweet basil or Thai basil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Loveblock Pinot Gris. It has 4.6 out of 5 stars and a bottle costs about 24 dollars.