Curry coconut fish parcels

Curry coconut fish parcels

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(18 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins - 15 mins

Skill level

Easy

Servings

Serves 2

Steam sustainable fish like tilapia in foil parcels with curry paste, coconut and lime then serve with rice for a healthy supper

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
438
protein
28g
carbs
63g
fat
6g
saturates
3g
fibre
2g
sugar
8g
salt
1.3g

Ingredients

  • 2 large tilapia fillets, about 125g/4½oz each
  • 2 tsp yellow or red curry paste
  • 2 tsp desiccated coconut
  • zest and juice 1 lime, plus wedges to serve
  • 1 tsp soy sauce
  • 140g basmati rice
  • 2 tbsp sweet chilli sauce
  • 1 red chilli, sliced
  • 200g cooked thin-stemmed broccoli, to serve

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Method

  1. Heat oven to 200C/180C fan/gas 6. Tear off 4 large pieces of foil, double them up, then place a fish fillet in the middle of each. Spread over the curry paste. Divide the coconut, lime zest and juice, and soy between each fillet. Bring up the sides of the foil, then scrunch the edges and sides together to make 2 sealed parcels.
  2. Put the parcels on a baking tray and bake for 10-15 mins. Tip the rice into a pan with plenty of water, and boil for 12-15 mins or until cooked. Drain well. Serve the fish on the rice, drizzle over the chilli sauce and scatter with sliced chilli. Serve with broccoli and lime wedges.

Recipe from Good Food magazine, August 2012

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Comments

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denidax's picture
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Very easy and tasty

jesscalou's picture

Brilliant recipe! I've cooked this a few times now and it's always great, the fish is always lovely and succulent too. Healthy, quick, tasty - just what you want for a weekday meal.

jes_668's picture
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Lovely, great healthy mid week meal

lurandall1's picture
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Absolutely delicious - made this with red Thai curry paste. Make sure you pour all the juice from the fish over the rice :-)

jodywaddington's picture
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Very delicious and quick!

janerichardson's picture
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Second time - used red curry paste this time - was OK but nowhere near as nice as with yellow curry paste (Bart brand both times). The yellow curry was a real "wow" unusual flavour, but the red curry was a bit bland.
And if you like the yellow curry paste (or have an opened jar to use up) then I recommend "pumpkin curry with chickpeas" recipe on this site.

lor1982's picture
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Really good. Couldn't get hold of tilapia so used lemon sole and have also used salmon before. Very tasty.

janerichardson's picture
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One of my new fave recipes! Absolutely delicious, and healthy too. Followed the instructions to the letter. Used yellow Thai curry paste (Barts) as that's what I had in the larder. Will try with red Thai curry paste next time to compare (and next time will be soon!).

lseastwood's picture
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Easy and delicious. Another one to add to the weekday supper repertoire.

Frantic Flapjack's picture
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I used haddock fillets for this recipe. Turned out well and the fish was beautifully cooked in the time. Served with broccoli and yellow pepper rice.

bluewings2's picture
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Easy to make and first time trying Tilapia fish which was very nice (found at the fish counter). Agree with earlier comment that I couldn't taste the coconut much, but rest of flavours very satisfying and felt healthy. I think the amount of rice was too much though, that can easily be cut down. We used Yellow Thai curry paste which was lovely and sweet. Will make again once in a while.

roseanna21's picture
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Delicious and easy to make. Served with Thai jasmine rice and sprinkled with coriander rather than chilli at the end.

yvonnelove's picture
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Made this last night, it's a wonderful dish. Didn't have tilapia in my loal supermarket so used haddock fillets which were very nice. Served with baby corn & green beans and also with the chilli sauce on the side - this wasn't really needed for the fish but was handy for dipping the baby corn into! Apart from that, I followed the recipe as is and it was lovely.

quincepip's picture
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Wonderful flavours, very quick and easy. I used green curry paste and a lemon bcs that's what I had in the house. It looked quite bland on the plate but tasted awesome, will definitely make this again. Agree that it didn't need the sweet chilli sauce.

juicylucy82's picture
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I used fresh mackerel for this as it was on offer and can stand up to the strong flavour of the curry paste. Also omitted the sweet chilli sauce and dessicated coconut. Was very tasty.

rquest's picture
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I agree - delicious!

Made it with red Thai curry paste and wholegrain brown basmati rice which takes more like 30 mins to cook. The tilapia, which I've only had a few times previously, was fabulous. Couldn't really taste the coconut but it was probably required for the depth of flavour. Didn't really need the sweet chilli sauce on the side.

This is so quick and easy to make that I can see it becoming a firm favourite. Well done GF on another stormingly tasty yet healthy recipe.

emmas-s1987's picture
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Delicious!

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