Chili And Lemon Crumbed White Fish With Coconut Rice Recipes
CHILI AND LEMON CRUMBED WHITE FISH WITH COCONUT RICE
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.
Provided by The Flying Chef
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre-Heat oven to 200c.
- Coconut Rice.
- Start with the rice.
- Rinse rice under cold water until water runs clear; drain.
- Combine rice with water, cream and sugar in a saucepan, bring to the boil, stirring occasionally.
- 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.
- 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.
- For the Fish.
- While rice is cooking combine panko flakes, chili, garlic, rind and butter in a bowl.
- Place fish on an oiled tray or oven proof dish; Drizzle fish with lemon juice, pat crumb mixture onto fish.
- 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.
- My Fish cooked perfectly in 15 minutes and gave a wonderful brown crispy coating to the topping.
- To serve: Place fish on plate serve rice on the side garnish rice with green onion.
Nutrition Facts : Calories 916.8, Fat 38.5, SaturatedFat 28, Cholesterol 93.7, Sodium 618.8, Carbohydrate 110.7, Fiber 7.8, Sugar 13.5, Protein 33
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