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    You are in: Home / Recipes / Flounder Poached in Coconut, Ginger & Basil Broth Recipe
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    Flounder Poached in Coconut, Ginger & Basil Broth

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Chef #573036's Note:

    Adapted from Fine Cooking. I have reduced the amount of broth by 1/4 cup from the original recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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. Sauté for 1 min., stirring constantly. Add the celery and sauté for 30 seconds, stirring constantly. Add the chile and continue to sauté, 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.

    Ratings & Reviews:

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    Nutritional Facts for Flounder Poached in Coconut, Ginger & Basil Broth

    Serving Size: 1 (307 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 357.9
     
    Calories from Fat 85
    23%
    Total Fat 9.5 g
    14%
    Saturated Fat 5.1 g
    25%
    Cholesterol 78.2 mg
    26%
    Sodium 649.1 mg
    27%
    Total Carbohydrate 31.6 g
    10%
    Dietary Fiber 2.3 g
    9%
    Sugars 2.8 g
    11%
    Protein 35.2 g
    70%

    The following items or measurements are not included:

    lime zest

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