Steamed tilapia with green chilli & coconut chutney

Steamed tilapia with green chilli & coconut chutney

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

Try something different by making a fragrant curry from tilapia fish fillets - it's ready in just 20 minutes

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
418
protein
32g
carbs
42g
fat
15g
saturates
10g
fibre
2g
sugar
2g
salt
0.28g

Ingredients

  • 100g basmati rice
  • 2 large tilapia fillets
  • 2 tsp butter
  • 150g pot fat-free yogurt, to serve
  • 2 small naan bread, to serve

For the chutney

  • handful coriander, roughly chopped
  • ½ green chilli, deseeded
  • 25g desiccated coconut
  • 1 lemon ½ juiced, ½ cut into wedges
  • 1 tsp chopped ginger
  • ½ tsp ground cumin

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Method

  1. To make the chutney, put the coriander, chilli, coconut, lemon juice, ginger and cumin in a food processor. Add good pinches of salt and sugar, then pulse until it has a rough salsa-like consistency.
  2. Rinse the rice and place in a deep frying pan with 225ml water. Bring to the boil, then turn down low – it will take about 8 mins to cook.
  3. After about 3 mins, place the fish fillets on top of the rice, then dot a tsp of butter on each and spread the fresh chutney over in a thick layer. Cover with a lid and cook over a low heat for about 5 mins until the fish and rice are cooked through.
  4. Serve the fish and rice with the yogurt, warmed naan breads and the lemon wedges.

Recipe from Good Food magazine, December 2011

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