Crumbed John Dory with Sambal Matah

Instructions

1. Prepare the Sambal Matah:
   1. In a bowl, combine the shallots, red chillies, lemongrass, kaffir lime leaves, and minced garlic.
   2. In a small pan, heat the coconut oil over medium heat until it’s hot but not smoking.
   3. Pour the hot coconut oil over the sambal mixture. Stir well to combine.
   4. Add the palm sugar, lime juice, and salt. Mix thoroughly and adjust the seasoning to taste. Set aside.
2. Cook the Rice:
   1. Rinse the jasmine rice under cold water until the water runs clear.
   2. In a medium saucepan, bring 2 cups of water to a boil.
   3. Add the rice and a pinch of salt. Reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the rice is tender.
   4. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
3. Prepare Fried Onions:
   1. Heat the vegetable oil in a small pan over medium heat.
   2. Add the thinly sliced onion and cook, stirring frequently, until golden brown and crispy. This should take about 8-10 minutes.
   3. Remove the onions from the oil and drain on paper towels. Set aside.
4. Crumb the John Dory:
   1. Set up a breading station: place the flour in one shallow dish, the beaten eggs in another, and the panko breadcrumbs mixed with paprika, garlic powder, salt, and pepper in a third dish.
   2. Dredge each John Dory fillet in the flour, shaking off any excess. Dip in the beaten eggs, allowing any excess to drip off, then coat evenly with the panko mixture.
   3. Heat the vegetable oil in a large pan over medium-high heat.
   4. Fry the crumbed fillets for about 3-4 minutes on each side, or until golden brown and crispy. Remove from the pan and drain on paper towels.
5. Serve:
   1. Place a serving of rice on each plate.
   2. Top the rice with fried onions.
   3. Arrange the crumbed John Dory fillets on the plate beside the rice.
   4. Spoon the Sambal Matah over the top of the fillets.
   5. Garnish with lemon wedges and serve immediately.