6 skinless flounder fillets, 1 to 1-1/2 pounds total
Kosher salt
Ground white pepper
1 Tbs. grated fresh ginger (I use a rasp-style grater)
1 cup roughly chopped sweet basil or Thai basil
1 Tbs. vegetable oil or extra-virgin olive oil
1 large shallot, thinly sliced (about 1/4 cup)
1 2-inch piece fresh ginger, peeled and cut into matchsticks
2 cloves garlic, finely minced
2 ribs celery, sliced 1/8 inch thick on the diagonal (about 2 cups)
1 small fresh hot red chile (or jalapeo), sliced into thin rings (seeds intact)
1 cup homemade or low-salt chicken broth
5-1/2-oz. can coconut milk
4 scallions, thinly sliced on the diagonal (about 1 cup)
2 Tbs. fish sauce
2 Tbs. fresh lime juice
1 Tbs. mirin (Japanese sweet rice wine)
1 tsp. finely grated lime zest
1 cup jasmine rice, cooked

Description

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.

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