Chili and Lemon Crumbed White Fish With Coconut Rice

• panko breadcrumbs, flakes↗2 cups
• red chilies, sliced thinly↗2
• garlic cloves, crushed↗3
• lemon rind, finely grated↗2 teaspoons
• g butter, melted↗60 g
• white fish fillets↗4
• lemon juice (approx)↗1 tablespoon

  approx

• Coconut Rice
• white rice (I used Jasmine)↗1 1⁄2 cups

  I used Jasmine

• water↗1 cup
• coconut cream↗400 ml
• sugar↗1 teaspoon
• green onions, sliced thinly↗2

Step-by-step instructions

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.