Flounder with Rice and Herbs

Put the rice in 500 ml (approximately 2 cups) of salted boiling water for about 20 minutes over medium heat.

Rinse the fennel, brush, cut into quarters, remove the stalk and cut into narrow strips. Cut the leeks lengthwise, thoroughly rinse, trim and cut diagonally into 1 cm (approximately 1/2 inch) wide rings. Drain the chestnuts and cut into slices.

Peel the ginger and garlic and finely chop. Rinse the herbs, shake dry and finely chop.

Rinse the fillets and pat dry.

In a wok, heat the oil, cook the ginger and garlic, add the fennel and leeks and sauté briefly. Add the herbs and water chestnuts, deglaze with the lemon juice, season with salt and pepper and place the fish fillets on top. Season flounder with salt and pepper then let infuse with the lid closed 5-8 minutes until done.