Chili and Lemon Crumbed White Fish With Coconut Rice

Ingredients

Coconut Rice

• 1 1/2 cups white rice (I used Jasmine)
• 1 cup water
• 400 ml coconut cream
• 1 teaspoon sugar
• 2 green onion, sliced thinly

Directions

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.