Coconut-Crusted Flounder with Curried Rice and Sweet Chili–Lime Sauce
Get weekly recipes and ingredients delivered.
Ingredients & Equipment
What we send
- 3/4 cupjasmine rice
- 1 teaspoonMadras curry powder
- 8 ouncesbroccoli
- 1 clovegarlic
- 1/4 cupshredded coconut
- 1/3 cuppanko breadcrumbs
- 10 ouncesflounder
- 1 packetunsalted butter
- 2 packetsThai sweet chili sauce
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 6" small pot with lid
- baking sheet
- aluminum foil
- 10" medium pan with lid
- Tree Nuts
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.
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.
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.
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.
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.
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!