Total Time: 20 minutes
Serving Size: 2
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.
- 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)
- In a medium saucepan, bring 1 1/2 cups coconut milk to a boil. 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.