Curry Coconut Fish Parcels Recipe

Introduction

Curry coconut fish parcels are a flavorful and easy dish perfect for a weeknight dinner. Tender tilapia fillets are infused with curry paste, lime, and coconut, then baked in foil to lock in moisture and aromas. Served over fluffy basmati rice with a touch of sweet chilli sauce and fresh broccoli, this meal is both vibrant and satisfying.

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

1. Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6. Tear off four large pieces of foil and double them up for extra sturdiness.
2. Step 2: Place a tilapia fillet in the center of each foil piece. Spread ½ teaspoon of curry paste over each fillet evenly.
3. Step 3: Divide the desiccated coconut, lime zest, lime juice, and soy sauce evenly between the parcels, sprinkling them over the fish.
4. Step 4: Bring up the sides of the foil and scrunch the edges tightly to seal each parcel completely.
5. Step 5: Place the sealed parcels on a baking tray and bake in the oven for 10–15 minutes until the fish is cooked through and flaky.
6. Step 6: While the fish cooks, rinse the basmati rice and add it to a pan with plenty of boiling water. Cook for 12–15 minutes until tender, then drain well.
7. Step 7: To serve, place the cooked fish parcels on a bed of rice, drizzle with sweet chilli sauce, and scatter sliced red chilli on top.
8. Step 8: Serve alongside the cooked broccoli and lime wedges for squeezing over the fish.

Tips & Variations

• Swap tilapia for other white fish like cod or haddock if preferred.
• Use fresh coconut or coconut flakes instead of desiccated coconut for a different texture.
• Add chopped fresh coriander or basil inside the parcel for extra aroma.
• If you prefer less heat, reduce the amount of curry paste or omit the sliced chilli garnish.
• Serve with jasmine rice or quinoa for a different grain option.

Storage

Store any leftover fish parcels and rice in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through to avoid drying out the fish. It’s best to reheat the fish and rice separately if possible. Do not freeze cooked fish parcels as the texture may become mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these fish parcels ahead of time?

You can prepare the parcels and assemble them ahead of time, then store them covered in the fridge for up to 24 hours before baking. However, baking right after assembling ensures the freshest texture.

What can I use instead of sweet chilli sauce?

If you don’t have sweet chilli sauce, try drizzling a mixture of honey and sriracha or using a mild mango chutney for a sweet and spicy kick.

Curry Coconut Fish Parcels Recipe

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★★★★★

4.9 from 68 reviews

• Author: Jack
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Diet: Halal

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Description

Delicious and aromatic curry coconut fish parcels featuring tender tilapia fillets marinated in fragrant curry paste and desiccated coconut, baked to perfection in foil parcels. Served alongside fluffy basmati rice, sweet chilli sauce, vibrant sliced red chilli, and lightly cooked broccoli, this dish offers a perfect balance of flavors and textures with a refreshing hint of lime.

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Ingredients

Scale 1x2x3x

Fish Parcels

• 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

Rice

• 140g basmati rice

To Serve

• 2 tbsp sweet chilli sauce
• 1 red chilli, sliced
• 200g cooked thin-stemmed broccoli

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Instructions

1. Prepare the oven and foil parcels: Heat your oven to 200C/180C fan/gas mark 6. Tear off 4 large pieces of aluminum foil, doubling them up for extra strength. Place each tilapia fillet in the center of each foil piece.
2. Season the fish: Spread 2 tsp of yellow or red curry paste evenly over each fish fillet. Then divide and sprinkle the desiccated coconut, lime zest and lime juice evenly over the fillets. Add 1 tsp soy sauce divided between each parcel for additional flavor.
3. Seal the parcels: Bring up the sides of the foil around the fish, then scrunch the edges tightly together to create two sealed parcels that will trap steam inside during cooking.
4. Bake the parcels: Place the foil parcels on a baking tray and bake in the preheated oven for 10-15 minutes until the fish is cooked through and tender.
5. Cook the rice: While the fish is baking, tip the basmati rice into a pan with plenty of boiling water. Boil for 12-15 minutes or until the rice is tender. Drain well to remove excess water.
6. Prepare to serve: Place the cooked rice on serving plates. Carefully open the foil parcels and place the curry coconut fish on top of the rice.
7. Add toppings and sides: Drizzle each serving with 2 tbsp of sweet chilli sauce. Scatter sliced red chilli over the dish for heat and color. Serve with cooked thin-stemmed broccoli and extra lime wedges on the side for squeezing.

Notes

• Use fresh lime and good quality curry paste for best flavor.
• Foil parcels create a steaming effect to keep the fish moist and flavorful.
• Basmati rice pairs well by absorbing the delicious sauces.
• Adjust chilli quantity according to your spice preference.
• Thin-stemmed broccoli adds a nice crunchy texture and complements the spicy fish.
• You can substitute tilapia with other firm white fish fillets like cod or haddock.
• Ensure parcels are well sealed to lock in flavor and moisture.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Fusion

Keywords: Curry fish parcels, baked fish recipe, coconut fish, foil parcel recipes, tilapia curry, easy dinner, healthy fish meal