Coconut Rice with Coconut Crusted Fish Recipe

Servings: 4
Prep time: 15 minutes
Total time: 40 minutes

Ingredients

for the coconut rice:
2 cups|380 grams long grain rice
1 (13.5-ounce|400 ml) can coconut milk
1 ½ tablespoons fish sauce
2 teaspoons granulated sugar

for the coconut fish:
4 pieces white fish of your choice, such as cod (about 6 ounces|185 grams each)
kosher salt and freshly ground black pepper, to taste
½ cup|75 grams all-purpose flour
2 large eggs, beaten
⅓ cup|30 grams panko breadcrumbs
⅔ cup|70 grams unsweetened shredded coconut
1 cup|250 ml vegetable oil

for serving:
crispy garlic, to serve
4 scallions, thinly sliced diagonally
fermented chili paste, to seve
lime wedges

Directions

1. Make the coconut rice: Bring the rice, coconut milk, fish sauce, and sugar, and 1 ½ cups|375 ml water to a boil in a medium saucepan over high. Reduce the heat to maintain a simmer over medium-low and cover. Cook until the rice is tender, about 18 minutes. Remove from the heat and let sit for 5 minutes before fluffing with a fork.

2. Make the coconut fish: Season the fish all over with salt and pepper. Place the flour and eggs in two separate shallow dishes. Combine the breadcrumbs and coconut in a third shallow dish. Working with one fish at a time, dredge in the flour, then the egg, and finally the coconut mixture to coat completely. Repeat with the other fish.

3. Heat the oil in a medium shallow saucepan or skillet over medium heat. Add the fish and cook, flipping once, until golden on each side, 5 to 6 minutes. Using a slotted spatula, carefully transfer to a baking sheet fitted with a cooling rack and season with salt.

4. To serve, divide the rice among 2 plates and top with the fish. Garnish with the crispy garlic and scallions and serve with the chili paste and lime wedges.

Get recipes like this and more in the Munchies Recipes newsletter. Sign up here .

from VICE https://ift.tt/2AneTbU
via cheap web hosting