Chili And Lemon Crumbed White Fish With Coconut Rice

• 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.

breadcrumbs, red chilies, garlic, lemon rind, butter, white fish, lemon juice, coconut rice, white rice, water, coconut cream, sugar, green onions

Taken from www.food.com/recipe/chili-and-lemon-crumbed-white-fish-with-coconut-rice-302784 (may not work)