Coconut Crusted Rockfish Recipe

Prepare the Jasmine Rice

In a pot, combine jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked and water is absorbed. Remove from heat and let sit covered for 5 minutes.

Make the Green Curry Lemongrass Sauce

In a saucepan, combine coconut milk, green curry paste, and chopped lemongrass. Simmer for 10 minutes, then add lime juice, fish sauce, and sugar. Stir well and set aside.

Prepare the Sautéed Vegetables

Heat olive oil in a skillet over medium heat. Add sliced bell peppers and onion, sautéing until soft, about 5 minutes. Add minced garlic and fresh spinach, cooking until spinach is wilted. Season with salt and pepper to taste.

Coat the Rockfish

Preheat oven to 400°F (200°C). Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mixture of shredded coconut, panko breadcrumbs, salt, and pepper.

Bake the Rockfish

Dip each rockfish fillet first in flour, then in egg, and finally in the coconut-panko mixture. Place on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 15-20 minutes until golden brown and cooked through.

Serve

Plate the jasmine rice, top with sautéed vegetables, and place the coconut crusted rockfish on top. Drizzle with green curry lemongrass sauce before serving.