Go Back
–+ servings
Print

Crispy Flounder with Bok Choy, Tatsoi, and Coconut Rice

If you can't find yellowtail flounder, go with whatever looks thin and delicate at the fish market - a nice small white fish. Tilapia is too meaty. Instead, try sole or fluke. Tatsoi is a nice peppery Asian green. You can substitute any stir fry green - mizuna, mustard greens, arugula, or spinach. Lastly, the tartar sauce is not included in the recipe, but is always an excellent addition. Use whatever kind you like. This one has a little minced shallot, chives, and capers.
Total Time 20 minutes
Servings 2
Author Phoebe Lapine

Ingredients

  • One 15-ounce can coconut milk divided
  • 1 cup white jasmine rice
  • Olive oil
  • 1 large shallot thinly sliced
  • 1 large garlic clove sliced
  • 2 red bok choy or regular, thinly sliced
  • 6 red chard leaves thick stems removed, thinly sliced
  • 1 bunch tatsoi thinly sliced
  • Juice of 1/2 a lemon
  • 1 tablespoon soy sauce
  • 1/2 cup millet flour
  • 3/4 pound flounder the smallest, thinnest fillets you an find

Instructions

  • In a medium saucepan, bring 1 1/2 cups coconut milk to a boil over medium-high heat, being careful that it doesn't boil over the pot. Stir in the rice and 1 tablespoon olive oil. Cover, and cook for 20 minutes. Remove from the heat and rest 10 minutes. Fluff with a fork and set aside.
  • In a large cast iron or non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Saute the shallot until soft, about 3 minutes. Add the garlic and cook another minute until fragrant. Stir in the bok choy, chard, and tatsoi. Saute until beginning to wilt, about 2 minutes. Add the lemon juice, coconut milk, and soy sauce. Simmer until the chard stems are tender and the liquid is reduced by half, about 4 minutes more. Taste for seasoning and add more salt as necessary. Transfer to a bowl.
  • Rinse out the skillet and wipe clean. Coat the pan with a thin layer of olive oil and set it over a high flame.
  • Add the millet flour to a large plate. Dredge the fish fillets with the flour until well-coated, shaking off any excess. Fry the fish in batches until golden brown and crispy, about 2 minutes per side. Remove to a plate lined with paper towels and repeat with the remaining fish. Season with salt and pepper.
  • To serve, divide the rice between two plates. Top with the greens and crispy fish. Serve alongside aioli, if that's your bag.

Nutrition

Serving: 2g