Chili and Lemon Crumbed White Fish With Coconut Rice

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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