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.
Fine Cooking, you've knocked me out with this one. Made it with shrimp (had it in the freezer with my other pandemic purchases). I could drink this sauce on its own.
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.
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