Though regular Genovese basil will add a lovely aroma to the Southeast Asian flavors of this dish, the slightly spicier, more anise-y notes of Thai or opal basil are an even better fit.
Serve with Steamed Jasmine Rice.
Try tying the fillets with dark green scallion tops instead of using toothpicks. Dip the green tops in boiling water for 15 seconds so they’re pliable and tie in a loose knot around the rolled fish fillets.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I was looking for a new way to use fresh Thai basil that I'd grown in an outdoor pot and this recipe fit the bill! I used haddock instead of flounder. Also, I confess I didn't use celery . Instead I substituted about 2 cups of prepackaged coleslaw. I think any number of vegetables would work well...snow peas and/or chopped red pepper. Poaching the fish made it super easy!
Amazing! Next time I would make with more fish and celery because you really need their natural sweetness to balance the lime/ginger. The family loved it though and I will definitely make it again
This was SO GOOD! I had to substitute cod for the flounder because I couldn't find any around here. It is thicker, so it was a little challenge rolling it and pinning it together with the toothpicks, but it worked just fine.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?