Crispy Flounder with Bok Choy, Tatsoi, and Coconut Rice

Original Post- Feed me Phoebe
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.


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

1. 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.
2. 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.
3. Rinse out the skillet and wipe clean. Coat the pan with a thin layer of olive oil and set it over a high flame.
4. 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.
5. To serve, divide the rice between two plates. Top with the greens and crispy fish. Serve alongside aioli, if that's your bag.

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