Flounder Poached In Coconut, Ginger & Basil Broth

• 6 skinless flounder fillets, 1 to 1-1/2 pounds total
• kosher salt
• white pepper
• 1 tablespoon grated fresh ginger
• 1 cup roughly chopped Thai basil
• 1 tablespoon vegetable oil or 1 tablespoon extra virgin olive oil
• 1 large shallot, thinly sliced (about 1/4 cup)
• fresh ginger, peeled and cut into matchsticks
• 2 garlic cloves, finely minced
• 2 celery ribs, sliced 1/8 inch thick on the diagonal (about 2 cups)
• 1 small fresh hot red chili pepper, sliced into thin rings (seeds intact)
• 3/4 cup low sodium chicken broth
• 5 1/2 ounces coconut milk
• 4 scallions, thinly sliced on the diagonal (about 1 cup)
• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon mirin (Japanese sweet rice wine)
• 1 teaspoon finely grated lime zest
• 1 cup jasmine rice, cooked

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

flounder, kosher salt, white pepper, ginger, basil, vegetable oil, shallot, fresh ginger, garlic, celery, hot red chili pepper, chicken broth, coconut milk, scallions, fish sauce, lime juice, rice wine, lime zest, jasmine rice

Taken from www.food.com/recipe/flounder-poached-in-coconut-ginger-basil-broth-326870 (may not work)