Ingredienser
- Stale bread crumbs140 grams
- Fresh long red chili, sliced thin2 pieces
- Crushed garlic clove1 clove
- Grated lemon zest1 tablespoon
- Melted butter60 grams
- Gindori fish fillet800 grams
Citronjuice1 tablespoon- Long grain white rice350 grams
Vand310 ml
Kokoscreme400 ml
Hvid sukker1 teaspoon
Trin
- 1
Prepare the rice with coconut.
10 minNødvendigt udstyr:
Blandeskål - 2
Preheat the oven to 200 degrees Celsius.
5 minNødvendigt udstyr:
Ovn - 3
Meanwhile, mix the breadcrumbs, chili, garlic, lemon zest, and butter in a medium-sized bowl.
5 minNødvendigt udstyr:Blandeskål - 4
Place the fish on a greased baking sheet.
5 minNødvendigt udstyr:
Bagplade - 5
Coat with the breadcrumb mixture by gently pressing and drizzle with the juice.
5 min - 6
Bake uncovered for about 15 minutes or until well cooked.
15 min - 7
Serve the fish with coconut rice and lemon wedges, if desired.
5 min - 8
For coconut rice, rinse the rice with water until the water runs clear, then drain.
5 min - 9
Combine the rice with the remaining ingredients in a medium-sized heavy-bottomed pot, and bring to a boil, stirring occasionally.
10 minNødvendigt udstyr:Blandeskål - 10
Reduce the heat, cover tightly, and simmer on low for about 15 minutes or until the rice is tender.
15 min - 11
Remove from heat and let sit covered for 5 minutes.
5 min
Ernæringsfakta
Citronjuicepr. 100gVandpr. 100gKokoscremepr. 100gHvid sukkerpr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.