Crispy White Fish Recipe

Cook rice

Rinse 1 cup rice under cold water until water runs clear. Combine rinsed rice, 1.25 cups water and 1/4 tsp salt in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let stand, covered, 10 minutes. Fluff with fork before serving.

Arrange rice crackers on a serving platter or plate alongside finished fish for texture contrast.

Preheat oven to 220°C (425°F). Toss sweet potato, zucchini, red pepper and red onion with 2 tbs olive oil, smoked paprika, ground cumin, 3/4 tsp salt and 1/4 tsp pepper in a large bowl until evenly coated.

Spread vegetables in a single layer on a rimmed baking sheet. Roast for 18–22 minutes, turning once halfway, until sweet potatoes are tender and edges are charred. For extra char, place under the broiler for 1–2 minutes, watching carefully. Remove and keep warm.

While veggies roast, heat 2 tbs vegetable oil in a medium saucepan over medium heat. Add chopped onion and cook 4–5 minutes until softened and translucent.

Add minced garlic and grated ginger and cook 30–45 seconds until fragrant. Stir in 2 tsp curry powder and 1/2 tsp turmeric and cook 30 seconds to bloom the spices.

Pour in 1 cup coconut milk and 1/2 cup stock, stir to combine, bring to a gentle simmer. Reduce heat to low and simmer 4–6 minutes to slightly thicken.

Stir in 2 tbs fresh lime juice, 1 tsp lime zest, 1 tsp brown sugar and 1/2 tsp salt. Taste and adjust seasoning. If you prefer a smoother sauce, blend briefly with an immersion blender or in a small blender until silky. Keep warm on lowest heat.

Fold in chopped cilantro just before serving, if using.

Pat fish fillets dry with paper towels. Season lightly with 1/2 tsp of the salt and 1/4 tsp pepper from the fish ingredient list.

Set up a three-station breading line: (1) flour mixed with cornstarch, 1 tsp salt, 1/2 tsp pepper and garlic powder; (2) beaten eggs with 1/4 cup cold water; (3) panko breadcrumbs in a shallow dish.

Dredge each fillet first in the flour mixture, shaking off excess, then dip into the egg wash, then press into panko to coat evenly. Place breaded fillets on a plate and let rest 5 minutes to help coating adhere.

Heat 1 cup oil in a large nonstick or cast-iron skillet over medium-high heat to 175–180°C (350–360°F) or until a small piece of breadcrumb sizzles immediately. Fry fillets (in batches if needed) 3–4 minutes per side until golden brown and cooked through (internal temp ~60°C/140°F) and crust is crisp. Adjust heat as needed to avoid burning. Transfer to a paper-towel-lined tray and keep warm in a 100°C (210°F) oven while finishing remaining fillets.

If you prefer to shallow-bake instead of frying: brush fillets with oil and bake at 220°C (425°F) for 12–15 minutes, flipping once, until crisp and cooked through.

Combine 2 tbs neutral oil, 1 tbs extra-virgin olive oil, 1/2 tsp chili flakes, chopped chives and 1/4 tsp sea salt in a small bowl. Stir and let sit 5 minutes to infuse flavors. Do not heat — this is a finishing oil to drizzle.

Divide rice among 4 plates. Spoon a generous pool (about 2–3 tbs) of warm lime curry sauce where the fish will sit.

Arrange a portion of charred sweet potatoes and vegetables beside the rice and sauce (about 1/2–3/4 cup per plate).

Place a crispy coley fillet on top of the sauce so the bottom soaks slightly and the crust stays crisp on top.

Drizzle 1/2–1 tbs of the split oil over each fillet and around the plate for flavor and sheen. Garnish with a lime wedge and a small rice cracker beside the fish for crunch.

Serve immediately while fish is hot and crisp, sauce warm, and vegetables charred.