Baked Cod with Coconut Chili Sauce

Preheat the oven to 200°C (approximately 400°F). Cook rice in a pot with 450 ml (approximately 16 ounces) of boiling salted water for about 10 minutes very al dente. Rinse lemon in hot water, pat dry, finely grate 1 teaspoon of peel and squeeze juice from lemon. Rinse fish fillets, pat dry and season with lemon juice, salt and pepper.

Rinse cilantro, shake dry and finely chop leaves. Rinse chile peppers, cut in half lengthwise, remove seeds and cut into small rings. Toast coconut in a dry skillet, remove and let cool. Peel garlic and ginger and finely chop. Heat oil in a saucepan and sauté garlic, ginger and chile peppers briefly.

Add coconut milk to the saucepan. Then add coconut flakes, lemon zest and coriander, mix and season with salt, pepper and lemon juice. Let simmer until the sauce thickens and remove saucepan from heat. Arrange some rice on a piece of parchment paper, cover rice with a piece of fish fillet and drizzle with the sauce.