Coconut Rice with Tilapia

Name: Coconut Rice with Tilapia
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Sierra Leone
Ingredients: 380 g White Rice (rinsed); 600 ml Coconut Milk; 250 ml Water; 600 g Tilapia (cut into serving pieces); 140 g Onion (finely chopped); 10 g Garlic (crushed); 1 pcs Lime (cut into wedges); 25 ml Palm Oil; 4 g Salt; 8 g Salt; 2 g Black Pepper; 6 g Green Chili (finely chopped)

This Sierra Leonean-style coconut rice cooks tilapia over seasoned rice so the fish gently steams while the grains absorb coconut milk. The fish should reach 63°C (145°F) before the pot is removed from the heat.

Prep

20m

Cook

35m

Serves

Estimated

Nutrition

Per serving

916kcal

Calories

41g

Protein

46g

Fat

91g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Rice

380g
White Rice (rinsed)
600ml
Coconut Milk
250ml
Water

Fish

600g
Tilapia (cut into serving pieces)

Rice

140g
Onion (finely chopped)
10g
Garlic (crushed)

Fish

1pcs
Lime (cut into wedges)
25ml
Palm Oil
4g
Salt

Rice

8g
Salt

Fish

2g
Black Pepper

Rice

6g
Green Chili (finely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Season the tilapia with the salt and black pepper and refrigerate while the rice starts.
02
Heat the palm oil in a pot and cook the onion until soft.
03
Add the garlic and green chili, then pour in the coconut milk and water and bring to a gentle simmer.
04
Stir in the white rice and salt.
05
Nestle the tilapia on top, cover, and cook over low heat until the rice is tender and the fish reaches 63°C (145°F).
06
Rest off the heat for 5 minutes, then lift out the fish and fluff the rice.
07
Serve with the lime wedges.

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