Prep time: 15 minutes
Total time: 40 minutes
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
crispy garlic, to serve
4 scallions, thinly sliced diagonally
fermented chile paste, to serve
- Make the coconut rice: Bring the rice, coconut milk, fish sauce, 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.
- 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.
- Heat the oil in a medium shallow saucepan or skillet over medium. 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.
- To serve, divide the rice among 2 plates and top with the fish. Garnish with the crispy garlic and scallions and serve with the chile paste and lime wedges.
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