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Categories:
breadcrumbs red chilies garlic lemon rind butter white fish lemon juice Coconut Rice white rice water coconut cream sugar green onions
Viewed: 40 - Published at: 5 years agoIngredients
- 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)
- Coconut Rice
- 1 1/2 cups white rice (I used Jasmine)
- 1 cup water
- 400 ml coconut cream
- 1 teaspoon sugar
- 2 green onions, sliced thinly
Method
- 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.
