Name: Curry coconut fish parcels
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Indian
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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Curry coconut fish parcels

Curry coconut fish parcels

Jennifer Joyce

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Serves 2

Easy

Prep: 10 mins

Cook: 10 mins - 15 mins

A star rating of 4.5 out of 5.29 ratingsRate

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

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal438

low
fat6g
saturates3g
carbs63g
sugars8g
fibre2g
protein28g
salt1.3g

low

Method

step 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.
step 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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A star rating of 4.5 out of 5.29 ratings

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