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. ---------------------------------------------------------------------------
Nutrition
Ingredients
