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Chinese 5-Spice Flounder

Chinese 5-Spice Flounder with Coconut Rice and Vegetable Stir-Fry

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Recipe Details

Story

Chef Michelle roasts this flounder with a traditional Chinese blend of cinnamon, clove, fennel, star anise, and black pepper for sweet-savory flavor. It's served over a bed of coconut rice and a stir-fry slicked with a soy, brown sugar, garlic, and ginger sauce.

Tags

  • < 600 Calories

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 480
  • Protein 27g
  • Total Carb 61g
  • Total Fat 13g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • coconut milk
    1 can
    coconut milk
  • sticky rice
    1/2 cup
    sticky rice
  • mini sweet peppers
    4
    mini sweet peppers
  • scallion
    1
    scallion
  • ginger
    1/8 ounce
    ginger
  • garlic
    1 clove
    garlic
  • gluten-free soy sauce
    1/4 cup
    gluten-free soy sauce
  • dark brown sugar
    2 tablespoons
    dark brown sugar
  • flounder
    10 ounces
    flounder
  • Chinese 5-spice powder
    1/4 teaspoon
    Chinese 5-spice powder
  • sugar snap peas
    4 ounces
    sugar snap peas

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • aluminum foil
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Cook coconut rice

    Cook coconut rice

    Preheat oven to 450°F. Open coconut milk and pour into a small pot. Add rice, ⅓ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Reduce heat to medium low, cover pot, and simmer until liquid is fully absorbed, 14-16 minutes. Remove pot from heat and let stand, still covered, for 10 minutes.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Thinly slice mini peppers crosswise, discarding seeds and stems (don't stress—do your best and move on!). Trim and discard scallion root and thinly slice, keeping whites and light greens separate from dark greens. Trim and discard skin of ginger and mince. Mince garlic.

  3. Make stir-fry sauce

    Make stir-fry sauce

    In a small bowl, whisk together soy sauce, brown sugar, ginger, and garlic until sugar is dissolved and sauce is fully combined. Set aside for Step 5.

  4. Roast flounder

    Roast flounder

    Line a baking sheet with foil and rub with 1 teaspoon canola oil. Pat flounder dry with paper towel and place on prepared baking sheet. Season all over with Chinese 5-spice powder, ¼ teaspoon salt, and black pepper as desired. Roast until fish is opaque and cooked through, 7-8 minutes.

  5. Stir-fry vegetables

    Stir-fry vegetables

    While flounder roasts, heat 1 tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add snap peas, mini peppers, and scallion whites and light greens. Cook, stirring, until vegetables are softened, 2-3 minutes. Add sauce to pan with vegetables and cook, stirring, until sticky and coating vegetables, 2-3 minutes more.

  6. Plate flounder

    Plate flounder

    Divide coconut rice and vegetable stir-fry between serving plates. Top with Chinese 5-spice flounder, garnish with scallion dark greens, and dig in!

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