Steamed tilapia with green chilli & coconut chutney
By Good Food
Try something different by making a fragrant curry from tilapia fish fillets – it’s ready in just 20 minutes
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Prep:10 mins
Cook:10 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 418
-
fat 15g
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saturates 10g
-
carbs 42g
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sugars 2g
-
fibre 2g
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protein 32g
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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
- 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
Method
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.
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.
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.
Serve the fish and rice with the yogurt, warmed naan breads and the lemon wedges.
