Ingredients
- 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
Lemon Juice1 tablespoon- Long grain white rice350 grams
Water310 ml
Coconut Cream400 ml
White sugar1 teaspoon
Steps
- 1
Prepare the rice with coconut.
10 minRequired Tools:
Mixing Bowl - 2
Preheat the oven to 200 degrees Celsius.
5 minRequired Tools:
Oven - 3
Meanwhile, mix the breadcrumbs, chili, garlic, lemon zest, and butter in a medium-sized bowl.
5 minRequired Tools:Mixing Bowl - 4
Place the fish on a greased baking sheet.
5 minRequired Tools:
Baking Sheet - 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 minRequired Tools:Mixing Bowl - 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
Nutrition Facts
Lemon Juiceper 100gWaterper 100gCoconut Creamper 100gWhite sugarper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.