Name: Curry Coconut Fish Parcels with Basmati Rice and Broccoli Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian Fusion
Ingredients: 2 large tilapia fillets, about 125g/4½oz each; 2 tsp yellow or red curry paste; 2 tsp desiccated coconut; Zest and juice of 1 lime, plus lime wedges to serve; 1 tsp soy sauce; 140g basmati rice; 2 tbsp sweet chilli sauce; 1 red chilli, sliced; 200g cooked thin-stemmed broccoli

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Introduction

This curry coconut fish parcels recipe is a simple and flavorful way to enjoy tender tilapia with aromatic spices and fresh lime. Wrapped in foil and baked, the fish stays moist and infused with vibrant curry and coconut flavors. Served with fluffy basmati rice and crunchy broccoli, it makes a light and satisfying meal.

A white bowl contains three main layers: at the bottom is a bed of plain white rice, topped with a layer of cooked white fish covered in a golden yellow curry sauce, garnished with thin slices of bright red chili and some green herbs scattered on top. On one side of the bowl, there are bright green steamed broccolini spears, and a wedge of lime placed near them. Next to the bowl, there is a small white bowl with orange dipping sauce and a white spoon inside it. In the background, there is a piece of foil wrapping another portion of the fish with the same curry sauce and red chili slices. The setting is on a white marbled surface with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large tilapia fillets, about 125g/4½oz each
2 tsp yellow or red curry paste
2 tsp desiccated coconut
Zest and juice of 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

Instructions

Step 1: Heat the oven to 200°C (180°C fan/gas mark 6). Tear off four large pieces of foil and double them up. Place a tilapia fillet in the center of each piece.
Step 2: Spread ½ teaspoon of curry paste evenly over each fillet. Divide the desiccated coconut, lime zest, lime juice, and soy sauce equally over the fish.
Step 3: Bring up the sides of each foil piece, scrunching the edges and sides to seal the parcels well.
Step 4: Place the parcels on a baking tray and bake in the preheated oven for 10-15 minutes, until the fish is cooked through and flakes easily with a fork.
Step 5: Meanwhile, cook the basmati rice by tipping it into a pan of boiling water. Cook for 12-15 minutes until tender, then drain well.
Step 6: To serve, place the cooked fish parcels on a bed of rice. Drizzle the sweet chilli sauce over the top and scatter with sliced red chilli.
Step 7: Serve the dish alongside cooked broccoli and lime wedges for squeezing over.

Tips & Variations

For extra flavor, add chopped fresh coriander or mint inside the foil parcels before baking.
Swap tilapia for another white fish like cod or haddock if preferred.
If you like it spicier, increase the amount of curry paste or add extra fresh chilli.
Use coconut milk instead of desiccated coconut for a saucier parcel.

Storage

Store any leftover cooked fish and rice in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave until warmed through. Avoid reheating multiple times to maintain texture and flavor.

How to Serve

The dish is served in a white bowl on a white marbled surface, featuring three main layers. The bottom layer is a bed of fluffy white rice, smooth and slightly shiny. On top of the rice is a golden-yellow omelet, slightly crispy on the edges with a soft texture inside. The top layer consists of thin slices of bright red chili scattered across the omelet. On the side, there are vibrant green broccolini stalks and two small lime wedges adding fresh color. Behind the bowl, a piece of folded silver foil holds another omelet with red chili on top. Nearby, a white small bowl contains orange sauce with a white spoon resting inside it. The scene is bright and clean photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh coconut instead of desiccated coconut?

Yes, fresh grated coconut can be used and will add a more pronounced coconut flavor and texture. Adjust the quantity to taste, as fresh coconut is moister than desiccated.

How do I know when the fish is cooked through?

The fish should be opaque and flake easily when tested with a fork. Cooking time may vary slightly depending on thickness, but 10-15 minutes in the foil parcels is usually sufficient.