Pangasius fillets with coconut with summer rice

3_07102 PANGASIUS FILLETS with COCONUT with SUMMER RICE INGREDIENTS for 4 PERSONS 4 fillets of Pangasius already cleaned, 100 g breadcrumbs, grated coconut 100 g, 250 g of rice, 5 tablespoons peanut oil, a small red bell pepper, a box of corn, 200 g of peas, a few leaves of parsley, salt, pepper. Rinse catfish fillets under running water, then cut them into 4 pieces. In a bowl mix the breadcrumbs with the coconut, then carefully impanatevi cut fillets of Pangasius. In a pan heat 4 tablespoons peanut oil and bake breaded fillets: must be well browned and crisp. In a saucepan full of water Cook the rice for 15 minutes, stirring often. When cooked, drain, rinse with cold water and keep it aside. Wash the peppers, remove the seeds and pith. Then cut it into cubes. Once cooled, add the rice, corn, peas, diced bell pepper, pepper and stir so that all ingredients are amalgamated. Arranged over rice crisp fillets of fish, garnish with a few leaves of parsley and serve.