Name: Fluke with Coconut Rice and Pickled Onions
Yield: 4 Servings
Ingredients: 1 medium red onion, thinly sliced; 1 cup unseasoned rice vinegar; ⅓ cup plus ½ teaspoon sugar; 2 teaspoons kosher salt, plus more; 1½ cups jasmine rice; ¾ cup unsweetened coconut cream (from a 14-ounce can); 1 large jalapeño, thinly sliced; 3 tablespoons white soy sauce; 1½ teaspoons finely grated lime zest; 2 tablespoons fresh lime juice; 1½ teaspoons toasted sesame oil; ½ teaspoon finely grated peeled ginger; 1 garlic clove, finely grated; 12 ounces fluke, cut into ¾x¼-inch pieces; ½ cup coarsely chopped unsalted, roasted macadamia nuts or cashews; ½ cup torn cilantro leaves with tender stems; 1 toasted nori sheet, torn into bite-size pieces

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Alex Lau

The key to buying fish for this recipe is asking your fishmonger what she would eat raw. Red snapper or black bass are good subs for lean, mild fluke.

Recipe notes