Chili And Lemon Crumbed White Fish With Coconut Ric

Name: Chili And Lemon Crumbed White Fish With Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Pre-Heat oven to 200c.
2
Coconut Rice.
3
Start with the rice.
4
Rinse rice under cold water until water runs clear; drain.
5
Combine rice with water, cream and sugar in a saucepan, bring to the boil, stirring occasionally.
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
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
For the Fish.
9
While rice is cooking combine panko flakes, chili, garlic, rind and butter in a bowl.
10
Place fish on an oiled tray or oven proof dish; Drizzle fish with lemon juice, pat crumb mixture onto fish.
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
My Fish cooked perfectly in 15 minutes and gave a wonderful brown crispy coating to the topping.
13
To serve: Place fish on plate serve rice on the side garnish rice with green onion.

1018

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups panko breadcrumbs, flakes, 2 red chilies, sliced thinly, 3 garlic cloves, crushed, 2 teaspoons lemon rind, finely grated, and more.

Yes, Chili And Lemon Crumbed White Fish With Coconut Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili And Lemon Crumbed White Fish With Coconut Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions