Chili And Lemon Crumbed White Fish With Coconut Rice - cooking recipe

Ingredients

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

Preparation

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.