Coconut fish with spiced black rice and crispy ginger

Inspired by the growing popularity of South Pacific cuisine, this impressive fish is spicy and crunchy on top, then pure comfort food at the bottom.

Serves 6 • Ready in 40mins

1tbsp runny honey juice of ½ lime 1 large egg

150g panko breadcrumbs

150g desiccated coconut

700g (or 1 large piece) white fish, such as haddock

½ long bulb of ginger

1 medium-hot red chilli pepper, sliced

1tbsp sunflower oil 50g dry coconut shavings

lime wedges and micro herbs or coriander, for dressing for the black rice:

1 pack of black rice (we used Gallo) 3 cardamom pods, crushed

1 Heat the oven to 200C/Gas Mark 6. In a small bowl, whisk together the honey, lime juice and egg. Set aside. Combine the breadcrumbs and desiccated coconut on a plate and set aside.

2 Pat the fish dry using a paper towel and season. Dip one side of the fish first in the egg mixture and then into the breadcrumb mixture to coat.

3 Bake for 15mins on a non-stick baking tray lined with baking paper

(foil may stick to the fish) until golden.

4 Allow to rest. Meanwhile lightly fry very thin slices of ginger and chilli in the oil until just turning golden. Place on tissue paper to dry and crisp.

5 Cook the rice according to the pack instructions, adding the cardamom.

6 Dress the fish with the ginger and chilli, coconut shavings and herbs, and serve with the rice and lime. It goes well with grilled pineapple rings or coleslaw.

Per serving: Cals 650, Fat 25g,

Sat fat 19g, Carbs 32g