Flounder Poached In Coconut Ginger Basil Broth Food

FLOUNDER POACHED IN COCONUT, GINGER & BASIL BROTH

Steps:

• 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.
• 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.
• 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 min. 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 min. If you're unsure, flake apart a section to see if it's done. 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. 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.

SALMON RICE BOWLS WITH COCONUT-GINGER BROTH

Steps:

• Cook the Salmon:
• Preheat oven to 400°F. Heat oil in a large skillet over medium until melted. Add panko, pepper, paprika, cayenne, and 1/2 tsp. salt. Cook, stirring constantly, until panko is golden brown, 2-3 minutes. Transfer to a paper-towel-lined plate. Wipe skillet clean; reserve for beans and greens.
• Line a quarter sheet pan or other small rimmed baking dish with parchment paper, then arrange salmon fillets skin side down; season with remaining 3/4 tsp. salt. Using a small spoon or offset spatula, spread mayonnaise across salmon, then sprinkle spiced panko over, pressing lightly to adhere. Roast until salmon is opaque, 8-10 minutes.
• Make the Broth and Beans and Greens and Assemble:
• Heat coconut milk, ginger, sugar, 1 tsp. salt, and 1/4 cup water in a small pot over medium and bring to a boil. Immediately remove from heat and stir in lime juice.
• Heat oil in reserved skillet over medium until melted. Add beans and kale, then cover pan and cook, stirring once halfway through, until kale is wilted, 2-3 minutes. Season with remaining 1/2 tsp. salt and stir to combine.
• Divide rice among bowls, then top with beans and greens mixture. Using a fish spatula, lift each fillet up off its skin-the skin will stick to the paper-and arrange in each bowl. Pour in coconut broth. Serve with lime wedges alongside.

OIL POACHED FLOUNDER

Steps:

• Preheat the oven to 350 degrees F.
• In a medium saucepan over low heat, bring the olive oil to 300 to 310 degrees F.
• While the oil is heating, season the flounder fillets on all sides with kosher salt and freshly ground black pepper. Lay half of the sliced lemons and half of the parsley in the bottom of a cast iron skillet large enough to hold the fillets in a single layer without overlapping. Lay the seasoned fillets on top of the lemons. Top with the remaining lemons and parsley. Once the oil has reached temperature, gently pour it over the fillets, and place in the oven and poach for 10 minutes. Allow to cool for 5 minutes before serving.