Nutrition Facts for Chili and lemon crumbed white fish with coconut rice

Chili and Lemon Crumbed White Fish with Coconut Rice

Indulge in the perfect balance of bold flavors and comforting textures with this Chili and Lemon Crumbed White Fish with Coconut Rice recipe. Tender white fish fillets are coated in a zesty panko breadcrumb mixture infused with fresh lemon zest, crushed chili flakes, and aromatic parsley, then seared to golden perfection before finishing in the oven. Paired with fragrant jasmine rice cooked in creamy coconut milk, this dish offers a delightful fusion of heat, zest, and tropical sweetness. Easy to prepare in under an hour, it’s a restaurant-quality meal perfect for weeknight dinners or special occasions. A squeeze of fresh lime adds a bright finishing touch, making every bite irresistible.

Nutriscore Rating: 75/100
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Image of Chili and Lemon Crumbed White Fish with Coconut Rice
Prep Time:20 mins
Cook Time:25 mins
Total Time:45 mins
Servings: 4

Ingredients

  • 4 pieces White fish fillets (cod, haddock, or tilapia)
  • 1 cup Panko breadcrumbs
  • 1 tablespoon Grated lemon zest
  • 1 teaspoon Crushed red chili flakes
  • 2 tablespoons Fresh parsley, finely chopped
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Black pepper
  • 0.5 cup All-purpose flour
  • 2 pieces Large eggs, beaten
  • 3 tablespoons Olive oil
  • 1 cup Jasmine rice
  • 1 cup Coconut milk
  • 0.75 cup Water
  • 1 teaspoon Granulated sugar
  • 4 pieces Fresh lime wedges (for serving)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a shallow bowl, combine the panko breadcrumbs, grated lemon zest, red chili flakes, parsley, salt, and black pepper.

Step 3

Set up a breading station with three shallow bowls: one with the flour, one with the beaten eggs, and one with the breadcrumb mixture.

Step 4

Pat the fish fillets dry with a paper towel. Dredge each fillet in flour, shaking off the excess, then dip into the egg, and finally coat in the breadcrumb mixture. Press gently to adhere the crumbs to the fish.

Step 5

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sear the crumbed fillets for 2 minutes on each side, until golden brown. Transfer the fillets to the prepared baking sheet.

Step 6

Place the fish in the preheated oven and bake for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.

Step 7

While the fish bakes, prepare the coconut rice. Rinse the jasmine rice under cold water until the water runs clear.

Step 8

In a medium saucepan, combine the rinsed rice, coconut milk, water, and granulated sugar. Bring the mixture to a boil over medium heat.

Step 9

Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let rest for 5 minutes before fluffing with a fork.

Step 10

To serve, plate the coconut rice alongside the crumbed fish. Garnish with fresh lime wedges for squeezing over the dish.

Nutrition Facts

Serving size (1325.9g)
Amount per serving % Daily Value*
Calories 1708.3
Total Fat 59.8g 0%
Saturated Fat 10.9g 0%
Polyunsaturated Fat 4.0g
Cholesterol 572mg 0%
Sodium 1952.7mg 0%
Total Carbohydrate 182.4g 0%
Dietary Fiber 5.9g 0%
Total Sugars 25.8g
Protein 112.1g 0%
Vitamin D 880IU 0%
Calcium 246.8mg 0%
Iron 9.7mg 0%
Potassium 1833.7mg 0%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.4%
Protein: 26.1%
Carbs: 42.5%