Chili and Lemon Crumbed White Fish With Coconut Rice |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is super simple on the table in about 30Min's and tastes wonderful. You can use whatever is your favourite white fish, John Dory, Perch, Cod, Bream etc.. I made this with panko flakes ( A Japanese breadcrumb available at some supermarkets and most Asian supermarkets.) so am not sure how crispy it will come out with regular breadcrumbs. Ingredients:
2 cups panko breadcrumbs, flakes |
2 red chilies, sliced thinly |
3 garlic cloves, crushed |
2 teaspoons lemon rind, finely grated |
60 g butter, melted |
4 white fish fillets |
1 tablespoon lemon juice (approx) |
1 1/2 cups white rice (i used jasmine) |
1 cup water |
400 ml coconut cream |
1 teaspoon sugar |
2 green onions, sliced thinly |
Directions:
1. Pre-Heat oven to 200c.
2. Coconut Rice.
3. Start with the rice.
4. Rinse rice under cold water until water runs clear; drain.
5. Combine rice with water, cream and sugar in a saucepan, bring to the boil, stirring occasionally.
6. Reduce heat; simmer covered, 15-20 Min's or until rice is tender, stir from time to time to prevent rice from sticking to the bottom of the pan.
7. Remove from heat and stand covered for 5 Min's, stir in green onion, reserving a few to use as a garnish for the top.
8. For the Fish.
9. While rice is cooking combine panko flakes, chili, garlic, rind and butter in a bowl.
10. Place fish on an oiled tray or oven proof dish; Drizzle fish with lemon juice, pat crumb mixture onto fish.
11. Cook uncovered 10-15 Min's or until fish is cooked through, if using thin fillets that will cook quick so that the topping will not brown and crisp, just turn the grill on for a few minutes towards the end of cooking to brown.
12. My Fish cooked perfectly in 15 minutes and gave a wonderful brown crispy coating to the topping.
13. To serve: Place fish on plate serve rice on the side garnish rice with green onion.
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