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    You are in: Home / Recipes / Chili and Lemon Crumbed White Fish With Coconut Rice Recipe
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    Chili and Lemon Crumbed White Fish With Coconut Rice

    Chili and Lemon Crumbed White Fish With Coconut Rice. Photo by The Flying Chef

    1/2 Photos of Chili and Lemon Crumbed White Fish With Coconut Rice

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    The Flying Chef's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Coconut Rice

    Directions:

    1. 1
      Pre-Heat oven to 200c.
    2. 2
      Coconut Rice.
    3. 3
      Start with the rice.
    4. 4
      Rinse rice under cold water until water runs clear; drain.
    5. 5
      Combine rice with water, cream and sugar in a saucepan, bring to the boil, stirring occasionally.
    6. 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. 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. 8
      For the Fish.
    9. 9
      While rice is cooking combine panko flakes, chili, garlic, rind and butter in a bowl.
    10. 10
      Place fish on an oiled tray or oven proof dish; Drizzle fish with lemon juice, pat crumb mixture onto fish.
    11. 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. 12
      My Fish cooked perfectly in 15 minutes and gave a wonderful brown crispy coating to the topping.
    13. 13
      To serve: Place fish on plate serve rice on the side garnish rice with green onion.

    Ratings & Reviews:

    • on August 31, 2008

      45

      I served this recipe with some fresh corn on the side and was it ever a good recipe. The rice was awesome. It was the first time I had coconut rice and it is something I will have to try in the future. It also complimented the fish perfectly. The fish was good but not spectacular. It had a nice subtle flavour which is not something that we are good with in this house. I actually found that I preferred the fish the next day reheated as the flavours had had longer to meld. I will definitely be making this dish again though. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chili and Lemon Crumbed White Fish With Coconut Rice

    Serving Size: 1 (451 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 916.7
     
    Calories from Fat 346
    37%
    Total Fat 38.5 g
    59%
    Saturated Fat 28.0 g
    140%
    Cholesterol 93.7 mg
    31%
    Sodium 618.8 mg
    25%
    Total Carbohydrate 110.6 g
    36%
    Dietary Fiber 7.7 g
    31%
    Sugars 13.5 g
    54%
    Protein 32.9 g
    65%

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