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Chili and Lemon Crumbed White Fish With Coconut Rice

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“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.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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