Halibut Poached in Coconut, Ginger & Basil Broth

This one's for you Christina! And for you too Mom! Catch us some fish this summer, okay?

Serves 6
From Fine Cooking, June/July 2006

6 pieces filleted halibut, 1-1 1/2 pounds total, sliced no more than 1/2" in the thickest part
kosher salt
ground pepper
1 Tablespoon grated fresh ginger
1 cup roughly chopped sweet or Thai basil
1 Tablespoon olive oil
1 large shallot, thinly sliced (about 1/4 cup)
1 2-inch pieces fresh ginger, julienned
2 cloves minced garlic
2 ribs celery, sliced 1/8" thick on the diagonal
1 small fresh hot chile, sliced into thin rings (seed intact)
1 cup chicken broth
5 1/2 oz. can coconut milk (I prefer the brand Mae Ploy)
4 scallions, thinly sliced on the diagonal
2 Tablespoons fish sauce, or more to taste (I prefer Tiparos)
2 Tablespoons fresh lime juice
1 Tablespoon mirin (Japanese sweet rice wine) or maple syrup
1 teaspoon finely grated lime zest
2 cups jasmine rice, cooked

Spread the fillets on a work surface, skin side down. Season lightly with salt and pepper. Divide the ginger among the fillets and spread as evenly as you can. Sprinkle about 1 Tablespoon of the basil over the fillets. Roll each fillet, starting at the thicker end. Secure each roll with a toothpick (or green scallion tops make very pretty twine as well). Sprinkle the rolls lightly with a little more salt and pepper. In a small Dutch oven with a tight-fitting lid, heat the oil over high heat until it shimmers. Add the shallot, ginger julienne and garlic. Saute for 1 minute, stairring constantly. Add the celery and saute for 30 seconds. Add the chile and continue to saute, stirring, until the celery starts to soften, about 2 minutes. Add the chicken broth and heat for 2 minutes. Turn off the heat and arrange the rolled fish in a single layer over the celery mixture. Pour the coconut milk over the fish and turn the heat to high. As soon as the coconut milk comes to a simmer, reduce the heat to medium low and cover. Simmer until the fish is opaque and cooked through, 8-10 minutes. If you're unsure, flake apart a bit of the center to see if it's done.

Meanwhile, transfer cooked rice to a serving platter. Remove the fish pot from the heat and transfer fillets to the serving platter on top of the rice. Return the pot with the broth to high heat. Add the remaining basil, scallions, fish sauce, lime juice, mirin, and lime zest. Bring the broth just to a simmer and then taste. Add more salt, mirin or fish sauce as needed. Pour the broth over the fillets & rice.