STEAMED TILAPIA WITH GREEN CHILLI & COCONUT CHUTNEY

Steamed tilapia with green chilli & coconut chutney image

Try something different by making a fragrant curry from tilapia fish fillets - it's ready in just 20 minutes

Provided by Good Food team

Time 20m

Number Of Ingredients 11

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 418 calories, Fat 15 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 0.28 milligram of sodium