Curry coconut fish parcels

Name: Curry coconut fish parcels
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 2

Author : Jennifer Joyce

josh eagleton 10 30 minutes 2 servings

Ingredients

Remove All · Remove Spices · Remove Staples

2 large tilapia fillets, about 125 grams/4½oz each2 tsp yellow or red curry paste2 tsp desiccated coconutzest and juice 1 lime, plus wedges to serve1 tsp soy sauce140 grams basmati rice2 tbsp sweet chilli sauce1 red chilli, sliced200 grams cooked thin-stemmed broccoli, to serve

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Instructions

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Step 1

Heat oven to 200C/180C fan/gas 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.