This recipe for Curry Coconut Fish Parcels is a fantastic and healthy dinner
4 fillets angelfish or hake
1 tsp curry paste
2 tsp desiccated coconut
2 tsp soy sauce
2 tbsp sweet chilli sauce
1 fresh chilli – de-seed and slice
1 head broccoli – cut into florets
1 cup basmati rice
tin foil (from your pantry)
Preheat the oven to 200⁰C.
Grate the peel of one lime to create lime zest and then squeeze the juice out of it. Cut the other lime into wedges.
Create a foil parcel for each fish fillet by folding a piece of foil in half – large enough to fold over the fish and seal. Place each fish fillet in the centre of each piece of foil and curl up the edges around the fish so that nothing spills out. Now spoon the curry paste, coconut, soy sauce, lime zest and lime juice over the fish and wrap the foil over the fish and seal all round. Put the fish parcels on a baking tray in to the oven and bake for 10 to 15 minutes until the fish is done.
Bring a large saucepan of lightly salted water to the boil. Add the rice, and boil for 15 minutes, turning the heat down so that it boils gently. Taste to check that the rice is soft. Once cooked, drain and keep warm in a colander over a saucepan of hot water.
Bring a saucepan of lightly salted water to the boil. Add the broccoli, and boil for 3 or 4 minutes. Drain and keep warm.
Divide the rice between the plates and serve the fish on top, drizzled with sweet chilli sauce and chilli slices. Serve the broccoli and lime wedges on the side.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.