Coconut Curry Flounder

This recipe was adapted from this one here.  I didn’t have lemongrass or mussels…. so here’s my take on that recipe.

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Ingredients

• 2 flounder fillets (I used flash frozen since I had it available)
• 1 tablespoon of coconut oil
• 1 yellow onion, chopped in cubes
• 1 thai chili, finely chopped (can substitute good pinch of chili flakes)
• 3 teaspoons of ginger, minced
• 1 1/2 tablespoons of curry powder
• 1/2 cup of chicken broth
• 1 can of coconut milk (13.5 fl. oz.)
• Pinch of salt
• Kelp noodles
• 1 stalk of lemongrass, chopped into four pieces and smashed (I didn’t have lemongrass, so I squeezed 1 small lemon)
• 3 kaffir lime leaves* (optional) — didn’t have this either
• Chopped cilantro
• Lime wedges

Method

1 Heat the oil in a pan and add the onion and stir for a few minutes until they become soft and slightly translucent. Add the chilies, ginger, and curry powder and stir for a minute until fragrant.

2  Add the chicken broth and reduce half. Add the coconut milk, salt, lemongrass and kaffir lime leaves if using and bring to a boil. When boiling, drain and set aside in a separate bowl/container.

3 Boil kelp noodles in boiling water.  Drain when slightly soft.

4  Season fish with salt and pepper.  Add some oil.  Place fish fillets in skillet.  Add some garlic for flavor.  Reduce heat to medium and cover.  Cook for 3-4 minutes until the fish is cooked.  Place kelp noodles in a bowl and top with the cooked fish.  Spoon previously made sauce over the kelp noodles and fish. Garnish with chopped cilantro and juice from lime wedges.

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