Chili And Lemon Crumbed Fish With Coconut Rice

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 fish fillets
• 1 tablespoon lemon juice (approx)
• 1 1/2 cups rice (i used jasmine)
• 1 cup water
• 400 ml coconut cream
• 1 teaspoon sugar
• 2 green onions, sliced thinly

Recipe

• 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.