Best 2 Rebeccas Coconutty Fish Recipes

Indulge in a culinary journey with Rebecca's Coconutty Fish, a tantalizing dish that combines the vibrant flavors of coconut milk, aromatic spices, and succulent fish. This delightful recipe offers a unique blend of textures, from the crispy exterior to the tender and flaky fish, all enveloped in a rich and flavorful coconut sauce. Accompany this main course with an array of equally enticing side dishes, including fluffy coconut rice, a refreshing cucumber salad, and a medley of sautéed vegetables. Each recipe is curated to complement the main dish, creating a harmonious and satisfying meal that will transport your taste buds to a tropical paradise.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT FISH CURRY & RICE

Coconut fish curry & rice image

Cook this flavour-packed coconut fish curry in just 30 minutes for a speedy meal. For a dose of sour use lime juice or tamarind paste if you have it to hand

Provided by Claire Thomson

Categories Dinner

Time 30m

Number Of Ingredients 16

Ingredients

250g frozen sustainable white fish, cut into bite-sized pieces
1 lime, juiced
1 tsp ground turmeric
3 tbsp vegetable oil or ghee
1 large onion, finely chopped
1 tbsp grated ginger
3 garlic cloves, thinly sliced
2 tsp ground cumin
2 tsp ground coriander
½-1 tsp chilli flakes or powder, or to taste
2 tbsp tomato purée
250g prepared diced butternut squash and sweet potato mix
200ml coconut milk
2 tbsp tamarind paste (optional)
small bunch of coriander, roughly chopped, or use mint
cooked rice, to serve (about 250g uncooked weight)

Steps:

Tip the fish into a large bowl with add ½ tsp each of salt and plenty of freshly ground black pepper, half the lime juice and half the turmeric. Stir gently to combine. Set aside.
Heat the oil in a frying pan over a medium heat and cook the onion until softened, about 8-10 mins. Add the ginger, garlic, ½ tsp salt, the spices and remaining turmeric, and cook for 2 mins more until fragrant. Stir in the tomato purée and cook for a minute more, stirring. Tip the butternut squash and sweet potato mix into a heatproof bowl with a splash of water, cover and microwave on high for 3 mins until the veg is fork-tender. Tip the mixture into the pan with the onion and spices, and stir to combine.
Add the coconut milk, 180ml water, the tamarind paste, if using, and a pinch each of salt and black pepper, and simmer over a medium heat for 10-12 mins until thickened and fragrant.
Add the marinated fish to the hot coconut sauce in the pan and cook for 4-6 mins until the fish is opaque and cooked through. Break it into chunky flakes with a wooden spoon as it cooks. Remove the curry from the heat, stir in the remaining lime juice and scatter with the fresh coriander, then serve immediately with rice.

Nutrition Facts : Calories 497 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 2.1 milligram of sodium

REBECCA'S COCONUTTY FISH

Rebecca's Coconutty Fish image

A quick, easy, and super yummy twist on tilapia!

Provided by beckylynn_g

Categories Tilapia Recipes

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

cooking spray
1 lime, juiced
8 tilapia fillets
¼ cup honey-flavored Greek-style yogurt
½ cup finely chopped pecans
½ cup shredded sweetened coconut

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly coat the bottom of a 13x9-inch baking dish with cooking spray.
Drizzle lime juice over one side of each tilapia fillet; place the fillets with the juiced-side down into the prepared baking dish. Spread a thin layer of yogurt atop each fillet.
Mix pecans and coconut in a bowl. Divide equally between the tilapia fillets and lightly press mixture into the yogurt layer.
Bake in preheated oven until fish flakes easily with a fork, about 15 minutes.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 8.9 g, Cholesterol 84.9 mg, Fat 16.8 g, Fiber 2.7 g, Protein 48.4 g, SaturatedFat 4.5 g, Sodium 134.4 mg, Sugar 4.7 g

Tips:

Use fresh coconut: Fresh coconut adds a much better flavor to the dish. If you don't have fresh coconut, you can use frozen coconut or unsweetened coconut flakes, but the flavor will not be as good.
Don't overcook the fish: Fish is a delicate protein and can easily be overcooked. Cook it just until it is opaque and flakes easily with a fork.
Serve with your favorite sides: Rebecca's coconutty fish is a versatile dish that can be served with a variety of sides. Some popular options include rice, vegetables, or salad.

Conclusion:

Rebecca's coconutty fish is a delicious and easy-to-make dish that is perfect for any occasion. The combination of coconut, ginger, and spices creates a flavorful and aromatic dish that is sure to please everyone at the table. Whether you are serving it for a casual weeknight dinner or a special occasion, this dish is sure to be a hit. So next time you are looking for a new and exciting way to cook fish, give Rebecca's coconutty fish a try. You won't be disappointed!