Pan-Fried Fish with Coconut Rice and Chilli Jam

Pan-Fried Fish with Coconut Rice and Chilli Jam

Ready in 35 minutes Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, August 25, 2019.


Coconut Rice

  • 2 cups jasmine rice
  • 165ml coconut cream
  • 2 1/4 cups water


  • 1 broccoli, cut into small florets
  • 2 baby bok choy, sliced
  • 1 carrot, cut in half length ways thinly sliced
  • 2 cloves garlic, thinly sliced
  • 3 Tbsp soy sauce
  • 1 Tbsp sesame oil


  • 1 pack market fish
  • 1/4 cup flour
  • 1/2 tsp salt

To Serve

  • 1 pack chilli jam
  • 1 pack crispy shallots


  1. Bring a half-full kettle to the boil. Cook rice. Combine all coconut rice ingredients in a pot and bring to the boil. As soon as it boils, stir and cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
  2. Prep veggies.
  3. Prep fish. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half. Combine flour with salt in a bowl, then coat each piece of fish in flour mixture, shaking off excess as you go.
  4. Cook veggies. Heat a drizzle of oil in a fry-pan on a medium heat and stir-fry veggies for about 3 minutes. Add garlic, soy sauce and sesame oil and cook for a further 2 minutes, until vegetables are tender. Set aside, reserve pan.
  5. Cook fish. Return reserved pan to medium-high heat with a drizzle of oil. Cook fish, in batches, for 2–3 minutes each side, until golden and just cooked through. Add extra oil between batches, if needed.
  6. Serve coconut rice topped with veggies, fish, chilli jam and crispy shallots.

Nutritional Information

Energy 2200 kj
526 kcal
Protein 39.7g
Carbohydrate 60.0g
Fat 13.9g