Flounder Poached In Coconut, Ginger & Basil Broth

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 cup jasmine rice, cooked

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

1 tsp. finely grated lime zest

5-1/2-oz. can coconut milk

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

Ground white pepper

1 Tbs. mirin (Japanese sweet rice wine)

2 Tbs. fresh lime juice

Kosher salt

1 cup roughly chopped sweet basil or Thai basil

2 Tbs. fish sauce

4 scallions, thinly sliced on the diagonal (about 1 cup)

2 ribs celery, sliced 1/8 inch thick on the diagonal (about 2 cups)

1 cup homemade or low-salt chicken broth

1 large shallot, thinly sliced (about 1/4 cup)

2 cloves garlic, finely minced

1 small fresh hot red chile (or jalapeño), sliced into thin rings (seeds intact)

1 Tbs. vegetable oil or extra-virgin olive oil

1 Tbs. grated fresh ginger (I use a rasp-style grater)

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