Best 3 Chili And Lemon Crumbed White Fish With Coconut Rice Recipes

Tantalize your taste buds with a culinary journey to the tropics with our exquisite Chili and Lemon Crumbed White Fish with Coconut Rice. This delectable dish combines the vibrant flavors of zesty lemon, aromatic chili, and tender white fish, coated in a crispy crumb coating and baked to perfection. Served atop a bed of fluffy coconut rice, infused with the subtle sweetness of coconut milk, this dish is a symphony of flavors and textures that will transport you to a tropical paradise. Accompany this main course with a refreshing Cucumber and Mint Salad, bursting with crisp cucumber, fragrant mint, and a tangy dressing, for a well-balanced and invigorating meal. Indulge in the culinary delights of our Chili and Lemon Crumbed White Fish with Coconut Rice, and experience a taste of the tropics in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN GLAZED BAKED BARRAMUNDI (OR OTHER FISH)

Asian Glazed Baked Barramundi (or other fish) image

Recipe video above. Banish boring baked fish with this sweet n' savoury, gently spiced Asian-style barbecue glaze. A quick finish under the broiler / grill caramelises the glaze for maximum flavour! For the most juicy and perfectly cooked fish, take the fish out when the internal temperature is 55C/135F. Serve with plain or flavoured rice, and some wholesome veggies to complete.

Provided by Nagi

Categories Mains

Number Of Ingredients 16

Ingredients

4 x 180g / 6oz barramundi fillets (, skinless, boneless; or other ~2.5cm / 1" thick firm white fish fillets (Note 1))
4 tsp cornflour / cornstarch
2 tbsp water
5 tbsp soy sauce (, all-purpose or light soy sauce (Note 2))
4 tbsp honey ((else maple syrup or 5 tbsp brown sugar))
1 tbsp sesame oil
1 tbsp Chinese black vinegar or rice vinegar ((Note 3))
1 tbsp mirin ((Note 4))
1 tsp sambal oelek (, or other Asian chilli paste / sauce (Note 5))
1/2 tsp Chinese Five Spice ((Note 6))
1 clove garlic (, finely minced)
1 tsp ginger (, finely grated)
1/4 tsp Sichuan pepper (, or white pepper (Note 7))
Sesame seeds
Green onions ((Note 8))
Large red chilli, finely sliced

Steps:

Preheat oven to 180°C/350°F (160°C fan). Line a tray with parchment/baking paper. Place shelf in middle of oven.
Cornflour slurry: Mix water and cornflour in a small bowl.
Make glaze: Place remaining glaze ingredients in a small saucepan over medium-low heat. Simmer for 2 minutes. Add cornflour slurry then stir well. Cook it for a further 2 minutes until it thickens into a thick paste - thick enough so it stays on the fish when brushed on. See photo in post or video. If it is just a thick syrup, it will slide off the fish.
Brush glaze on Fish: Place fish fillets on tray. Dab/brush paste on on the top and sides.
Bake then broil/grill: Bake fish for 15 minutes. Then flick to broiler/grill on high, and cook for 3 minutes to caramelise the surface. Target an internal temperature of 55°C/131°F for medium, which is just cooked but not raw at all. Fish temperature will continue to rise to 58°C/136.5°F during resting.
Garnish: Remove from oven, transfer to serving plates and rest for 5 minutes. Garnish with green onion, chillies and sesame seeds, as desired. Pictured in post with a side of Coconut Rice and cucumber with Asian Sesame Dressing.

Nutrition Facts : Calories 305 kcal, Carbohydrate 23 g, Protein 39 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 67 mg, Sodium 1406 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

CHILI AND LEMON CRUMBED WHITE FISH WITH COCONUT RICE

Chili and Lemon Crumbed White Fish With Coconut Rice image

This is super simple on the table in about 30Min's and tastes wonderful. You can use whatever is your favourite white fish, John Dory, Perch, Cod, Bream etc.. I made this with panko flakes ( A Japanese breadcrumb available at some supermarkets and most Asian supermarkets.) so am not sure how crispy it will come out with regular breadcrumbs.

Provided by The Flying Chef

Categories Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 cups panko breadcrumbs, flakes
2 red chilies, sliced thinly
3 garlic cloves, crushed
2 teaspoons lemon rind, finely grated
60 g butter, melted
4 white fish fillets
1 tablespoon lemon juice (approx)
1 1/2 cups white rice (I used Jasmine)
1 cup water
400 ml coconut cream
1 teaspoon sugar
2 green onions, sliced thinly

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.

Nutrition Facts : Calories 916.8, Fat 38.5, SaturatedFat 28, Cholesterol 93.7, Sodium 618.8, Carbohydrate 110.7, Fiber 7.8, Sugar 13.5, Protein 33

LEMON AND CHILLI RICE

Lemon And Chilli Rice image

Its very easy and tastes wonderful! "Amchur" is mango powder that is, incase, anyone's wondering:) The aroma of this rice is one that you have to enjoy atleast once. Its a tangy rice and quite a good and popular one.

Provided by Charishma_Ramchanda

Categories Rice

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon cooking oil
1 teaspoon mustard seeds
5 -7 curry leaves
fresh red chile, cut into slices
1/2 onion, diced
1 large lemon, juice of
1 teaspoon lemongrass
salt
4 cups cooked rice
1 tablespoon amchur
1 tablespoon clove
1 tablespoon cinnamon
1 tablespoon coriander powder (mixed masala powder)

Steps:

Heat oil in a wok.
Add mustard seeds, curry leaves, chillies and onion.
Once onions turn slightly brown, add in the cooked rice.
Stir well.
Add fresh lemon juice, salt, lemon grass and mixed masala powder.
Keep mixing until the rice is covered in the aromatic ingredients.
Garnish with fresh corriander leaves and serve hot.

Nutrition Facts : Calories 378, Fat 2.6, SaturatedFat 0.4, Sodium 4, Carbohydrate 80, Fiber 2.3, Sugar 0.5, Protein 6.8

Tips:

For the best results, use fresh white fish fillets. If using frozen fillets, thaw them completely before cooking.
To ensure even cooking, cut the fish fillets into uniform-sized pieces.
To prevent the fish from sticking to the pan, make sure the pan is hot before adding the fish. Also, do not overcrowd the pan.
To make the lemon crumb topping, use fresh lemon zest and panko breadcrumbs. You can also add some chopped fresh herbs, such as parsley or cilantro, for extra flavor.
To make the coconut rice, use jasmine rice or basmati rice. Be sure to rinse the rice thoroughly before cooking.
Add some chopped vegetables, such as bell peppers, carrots, or peas, to the coconut rice for a more colorful and flavorful dish.
Serve the chili and lemon crumbed white fish with the coconut rice and a wedge of lime.

Conclusion:

This chili and lemon crumbed white fish with coconut rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is tender and flaky, the lemon crumb topping is crispy and flavorful, and the coconut rice is creamy and aromatic. This dish is sure to please everyone at the table.

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