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.

Ingredients

2 Cups panko flakes
2 Red chilies, sliced thinly
3 Cloves garlic, crushed
2 Teaspoons lemon rind, finely grated
60g Butter melted
4 White fish fillets
1 Tablespoon lemon juice (approx)

Coconut Rice

11/2 Cups white rice (I used Jasmine)
1 Cup water
400ml Coconut cream
1 Teaspoon sugar
2 Green onions, sliced thinly

Method

Pre-Heat oven to 200c

Coconut Rice

1. Start with the rice.

2. Rinse rice under cold water until water runs clear; drain

3. Combine rice with water, cream and sugar in a saucepan, bring to the boil, stirring occasionally.

4. 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.

5. 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

1. While rice is cooking combine panko flakes, chili, garlic, rind and butter in a bowl.

2. Place fish on an oiled tray or oven proof dish; Drizzle fish with lemon juice, pat crumb mixture onto fish.

3. 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.

All photos taken by me unless otherwise stated.