Flounder Poached In Coconut, Ginger & Basil Broth

1. 1

   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 each roll with a toothpick (or green scallion tops (see the tip below). Sprinkle the rolls lightly with a little more salt and white pepper. Set aside.

2. 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. 3

   Add the shallot, ginger matchsticks, and garlic. Saute for 1 min., stirring constantly. Add the celery and saute for 30 seconds, stirring constantly. Add the chile and continue to saute, 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. 4

   Carefully transfer the fish with a slotted spoon or fish spatula to a small, warm platter.

5. 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. 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.

* Per serving · 4 servings · Values may vary.