It’s hard to believe that I’m almost finished with level 2 at FCI, these first 12 weeks flew by! We’ve been tasked with out first project as apart of our final for the level and i’m thrilled that we get an opportunity to showcase our creativity for our chef instructors. The title of the project is “flounder your way” and we have to prepare a dish using flounder and can choose from a list of supplied ingredients to create sides and garnishes. In addition to the flounder recipe, we also have to present a menu showcasing four appetizer, seafood, meat and poultry, and dessert courses, one of which will be the flounder dish.
I thought it would be nice to pay homage to the cuisine of my home state and came up with a Florida-themed menu featuring fresh, bright dishes using local ingredients. Our ingredient list thankfully has some great tropical choices like lime, cilantro, ginger, coconut milk, and jalapeno which made the thought process even easier. After working out the concept on paper, I came up with panko crusted flounder with coconut-ginger rice, crispy shallots, and pico de gallo. It incorporates the right amount of crunch, acid, and sweetness to make it a balanced dish. Of course the challenge is making it taste just as good on the plate as it sounds on paper.
After a long trek to Whole Foods on a cold, rainy evening I got to work in my test kitchen (aka my apartment) and diligently wrote down each step and measurement as I went along. I was careful to pay attention to each technique, making sure every cut was precise and my actions matched what I would have to showcase at school. I was pleasantly surprised how much my skills have improved in my home kitchen without the comforting guidance of a chef over my shoulder.
The finished product turned out to be a really colorful, flavorful dish that I was proud of on the first go round. The flounder was super crunchy because of the panko breading and I managed to cook it perfectly without burning the crust. This was also my first time cooking rice in coconut milk and I was in awe of how the rice came out with a creamy, almost sticky consistency similar to sushi rice. To add extra flavor, I infused ginger, garlic, cilantro, and lime juice into the milk which really came through in the rice. The acid from the lime juice and tomatoes in the pico de gallo rounded out the flavor of the fish and really made it all pop. All in all it was a rewarding evening, one that showed me how far i’ve really come.
This is a perfect meal to enjoy on a hot summer evening with a chilled glass of sauvignon blanc, or in the dead of winter when you are longing for a taste of somewhere warm and tropical. Bon appetit!
Note: This pico de gallo would be even more amazing if you added some diced mango, unfortunately that was not on my ingredient list, but I highly recommend you giving it a try. Also, make sure you leave the aromatics for the rice large enough that you will be able to fish them out when the rice is done.
Panko Crusted Flounder with Coconut-Ginger Rice and Pico de Gallo
The tropical flavors of coconut, ginger, and lime combine with crunchy fresh flounder to bring a taste of Florida to your home kitchen.
Serves 2
The quality of this picture doesn't do this dish justice, but it's definitely delish.
Ingredients
For the Pico de Gallo:
- 2 plum tomatoes, seeds and tough flesh removed, finely diced
- 1 jalapeno, finely diced
- 1/4 onion, finely diced
- 1 garlic clove, minced
- cilantro, finely chopped (about a tablespoon)
- 1/2 lime, juiced
- salt and pepper
For the Rice:
- 1 cup coconut milk
- 1 cup water
- 2 tablespoons ginger, roughly chopped
- 2 garlic cloves, roughly chopped
- small bunch cilantro, chopped, stems reserved
- 1/2 lime, juiced
- 1 cup long grain rice (jasmine would also work well)
- crispy shallots (see note below) *optional
- salt and pepper
For the Flounder:
- 1/4 cup all purpose flour
- 1/4 cup coconut milk
- 1/2 lime, juiced
- 1/2 cup panko breadcrumbs
- 2 flounder filets
- salt and pepper
- oil, for frying (canola works best)
Directions
- Prepare your mise en place. Measure out all of the necessary ingredients, cut your vegetables as instructed, and take out tools and cooking equipment.
- Make the pico de gallo. Place all listed ingredients into a small mixing bowl, season with salt and pepper, and let sit at room temperature as you continue cooking. Preparing this first will allow it to develop flavor as you work.
- Add the coconut milk, water, ginger, garlic, cilantro stems, lime, and 2 teaspoons salt into a medium size sauce pan and bring to a boil. Once boiling, add in the rice, stir to incorporate, reduce to a simmer, and cover. The rice should take about 20 minutes to cook through and will have a creamy texture, but all liquid should be absorbed. Keep an eye on it for the last 5 minutes to ensure it doesn’t overcook and stick to the bottom of the pan.
- Remove chopped aromatics from the rice, fluff with a fork, and add chopped cilantro. Season to taste with salt and pepper. Cover and reserve.
- While the rice is nearing the end of cooking, setup your breading station for the flounder and remove the flounder from the fridge. Place the flour on a plate, coconut milk and lime juice in a shallow bowl, and breadcrumbs on a plate and line up side by side.
- Season the flounder generously with salt and pepper on both sides. Coat both sides in the flour, shake off excess. Dip both sides in coconut milk, shake off excess. Coat both sides in breadcrumbs, shake off excess. Place the breaded flounder on a clean plate. Repeat breading process for each filet.
- Heat a saute pan over medium-high heat. Add enough oil to coat the pan and heat until you see slight ripples in the oil but before it starts to smoke. If it’s too hot, it’s OK, remove from heat for a minute or two and let it cool before adding the flounder.
- When the oil is hot, place the filets in the pan making sure not to crowd them. If the filets are larger, cook them one at a time. Cook on the first side for 2-3 minutes. The breadcrumbs should become golden, but not burnt, and the top side of the filet should begin to look opaque in color. Flip and continue cooking on the opposite side another 2-3 minutes. Flounder is very delicate so be sure to use a fish spatula or a flexible spatula to ensure you don’t break it.
- Place the cooked filets on a draining rack or on a plate with a paper towel to absorb any excess oil and maintain crispiness.
- To serve, arrange a bed of rice on the plate and top with crispy shallots (optional). Lay the flounder filet on top of one side of the rice, spoon the pico de gallo at the bottom of the plate, and garnish with a sprig of cilantro.
To make crispy shallots: Heat one tablespoon unsalted butter and 1/4 cup extra virgin olive oil in a small saute pan over medium heat until it begins to bubble. Reduce heat to low and add in one thinly sliced shallot. Cook over low heat for approximately 10 minutes, or until the shallots become golden brown. Keep moving the pan around to ensure even cooking and that the shallots don’t burn. Remove with a slotted spoon and drain on a paper towel. They can be stored in a plastic bag or airtight container for up to 2 days in the refrigerator.
Tara O'Keeffe