Recipes, Seafood, Tasty Events by wendy

Living on the South Shore has it’s perks, and fresh seafood is definitely one of them! I have strict rules when it comes to seafood and demand quality. The best way to determine freshness is by performing the good old fashion ‘sniff test’. Never be afraid to ask your fishmonger for a whiff. If they say ‘no’ they have answered your question and that’s your cue to find a new monger! Fresh fish should never smell fishy… it should smell like the ocean. Having lived in New England my entire life I have had countless opportunities to experiment with all different types of fish. Although I could never choose a favorite, this flounder recipe is so delicate, so pretty and so flavorful it is almost mind boggling. Flounder Poached in Coconut, Ginger, Basil Broth has been the STAR of the show at Powell & Company Cooking Classes all month, now make it a part of your repertoire!

The recipe begins with fresh sole fillets, the smaller the better for this method. Check for small bones along the spine and pull them out if necessary. The fillets are lightly seasoned with fresh ginger and basil before they are rolled up and secured with a blanched scallion. Don’t let these little bundles fool you, this is the easy part! If you are not up for a fancy scallion tie, simply secure with a tooth pick or short wooden skewer.

The aromatic coconut broth has tones of Thailand and an Asian spin that will have you salivating the minute the garlic hits the pan.  Once your broth is complete the fish is ready to be poached. Have your Jasmine rice ready, this dish will only take 8 short minutes.

Flounder Poached in Coconut, Ginger and Basil Broth Serves 6

Ingredients

6 flounder fillets about 1 ½ pounds

2 tablespoons grated fresh ginger divided

¾ cup chopped fresh basil divided

1 ½ tablespoons olive oil

¼ cup white onion chopped

1 jalapeño seeded and chopped

½ cup sweet red pepper diced

3 cloves garlic minced

2 ribs celery chopped

1 ½ cups vegetable broth

1 cup coconut milk

Juice and zest of 1 lime

2 scallions thinly sliced

2 tablespoons fish sauce

2 tablespoons mirin sauce

1 ½ tablespoons soy sauce

1 tablespoon honey

Directions

• Place the fillets on a work surface and season lightly with salt. Divide1 tablespoon of grated ginger among the fillets; spread ginger evenly over fish. Sprinkle ¼ cup chopped basil over fish. Starting with the thicker end roll each fillet and secure with a pick, or tie with a blanched scallion, set aside on a platter, cover and refrigerate.
• In a sauce pan, with a lid, heat oil over medium high heat, add onion and sauté for 2 minutes. Add celery and continue to sauté for another minute. Add jalapeño and red pepper, sauté an additional minute. Add broth, garlic and remaining ginger; bring to a simmer.
• Remove pan from heat and stir in coconut milk. Arrange rolled fish in a single layer over poaching liquid. Return pan to heat and bring to a boil, reduce to a simmer and cover. Gently simmer for 8-10 minutes or until fish is opaque and cooked through. Remove pan from heat.
• Carefully remove fish with a slotted spoon to a platter. Return pan to heat, add remaining basil along with lime juice, zest, fish sauce, mirin, soy and honey. Bring to a simmer and stir.
• For each plating serve a small mound of hot jasmine rice in a shallow bowl, top with a fish roll (remove the stick) and ladle hot broth over each fish roll. Serve immediately.