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Coconut-Crusted Flounder

Coconut-Crusted Flounder with Curried Rice and Sweet Chili–Lime Sauce

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Tonight’s recipe is specially designed to make your kitchen smell amazing. Madras curry powder infuses jasmine rice as it cooks, and a coconut crust on flounder toasts to golden, extra-fragrant results as the fish bakes. Serve with sautéed broccoli and a sweet chili sauce for color and kick. Just crack a window and watch your neighbors come running.  

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

    By Chef Tim

    • Calories 730
    • Protein 32g
    • Total Carb 89g
    • Total Fat 29g

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

    Ingredients & Equipment

    What we send

    • jasmine rice
      • 3/4 cup
      • jasmine rice
    • Madras curry powder
      • 1 teaspoon
      • Madras curry powder
    • broccoli
      • 8 ounces
      • broccoli
    • lime
      • 1
      • lime
    • scallions
      • 2
      • scallions
    • garlic
      • 1 clove
      • garlic
    • shredded coconut
      • 1/4 cup
      • shredded coconut
    • panko breadcrumbs
      • 1/3 cup
      • panko breadcrumbs
    • flounder
      • 10 ounces
      • flounder
    • unsalted butter
      • 1 packet
      • unsalted butter
    • Thai sweet chili sauce
      • 2 packets
      • Thai sweet chili sauce

    What You’ll Need

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

    Allergens

    Soy, Egg, Milk, Fish, Tree Nuts, Wheat

    Cooking Steps

    1. Cook curried rice

      Cook curried rice

      Preheat oven to 400°F. In a small pot, combine rice, curry powder, 2 teaspoons olive oil, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes.

    2. Prepare ingredients

      Prepare ingredients

      While rice cooks, rinse broccoli and halve lengthwise. Cut lengthwise into 1 inch–wide florets with 1 inch–long stems. Halve lime. Thinly slice scallions, keeping whites and light greens separate from dark greens. Mince garlic. In a large shallow bowl, whisk 1 egg. In a separate large shallow bowl, stir together shredded coconut, breadcrumbs, and 1 tablespoon olive oil.

    3. Bread and bake flounder

      Bread and bake flounder

      Line a baking sheet with foil and lightly coat with olive oil. Pat flounder dry with paper towel. Season all over with ½ teaspoon salt and pepper as desired. Dip flounder in egg, allowing excess to drip off, then dredge in coconut breadcrumbs, pressing to adhere. Arrange fish on prepared baking sheet and bake until golden and cooked through, 11-13 minutes.

    4. Sauté broccoli

      Sauté broccoli

      While fish bakes, heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add broccoli, ½ teaspoon salt, and pepper as desired and sauté, stirring, until lightly browned, about 3 minutes. Reduce heat to medium and add garlic and 1 tablespoon water. Cover and cook until broccoli is browned and tender, 4-5 minutes more.

    5. Finish rice and make sauce

      Finish rice and make sauce

      While broccoli cooks, fluff rice with a fork, then stir in butter and scallion whites and light greens. Cover again to keep warm until ready to serve. In a small bowl, stir together sweet chili sauce and juice of 1 lime.  

    6. Plate curried rice and flounder

      Plate curried rice and flounder

      Divide curried rice and broccoli between serving plates. Gently transfer coconut-crusted flounder to center of each plate, on top of rice and broccoli. Drizzle sweet chili-lime sauce over flounder, garnish with scallion dark greens, and dig in!

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