Fish in coconut panko with curry rice

Ingredients

  • 250g Cod
  • 6g Corn Starch
  • 8g Coconut Flakes
  • 2g Spices! (Curry?)
  • 25g Panko Breadcrumbs
  • 1 × Spring Onion
  • 75g Joghurt
  • 1 × Lime
  • 1 × Garlic Clove
  • 150g Jasmine Rice
  • 1 × Courgette
  • 1 × Chilli Pepper

Method

  1. Preheat the oven to 200 ° C top / bottom heat (180 ° C convection). Add 300ml salted water to a saucepan for the rice. Heat some water in the kettle.

  2. Halve the chilli lengthways, remove the seeds and finely chop the chilli halves. Cut off the ends of the courgette, halve the courgette lengthways and cut into half moons 1 cm wide. Mix courgette, chilli, salt & pepper, and 1 tbsp oil on a baking sheet lined with baking paper. Cut the white and green parts of the spring onions separately into fine rings. Wash the lime with hot water, finely grate the peel and then quarter the lime.

  3. In a deep plate mix 1 tsp lime zest, corn starch and 1 tbsp water. In a second deep plate, mix half the panko and coconut flakes. Halve each fish fillet, season with salt, pepper and pull the pieces with the skinless side through the starch and then place in the coconut panko. Gently press the crumbs down.

  4. Put courgette in the oven and bake for 20-25 minutes. Bake the garlic clove for 10 minutes.

  5. Bring the salted water to a boil. Rinse the rice in a sieve with cold water until it runs through it clearly and add to the water with the white parts of the spring onion, half the coconut flakes, and curry powder. Cook covered for approx. 10 minutes. Then take it off the stove and let it soak for another 10 minutes.

  6. Heat 1.5 tbsp oil in a large pan. Place the fish fillets in the pan with the breaded side first and fry each side for approx. 3 - 4 minutes until the fish is no longer translucent.

  7. Remove the garlic from the oven, peel it and squeeze it into a small bowl. Mix yogurt and juice from 2 lime quarters, stir and season with salt and pepper.

  8. Spread the fish in coconut panko and curry rice on plates. Garnish the rice with the green part of the spring onion. Serve the courgette and enjoy with the garlic dip and the remaining lime wedges.