CHILI AND LEMON CRUMBED WHITE FISH WITH COCONUT RICE

Steps:

• 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.