Steamed Tilapia with Green Chilli & Coconut Chutney

Ingredients

Contains: milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the basmati rice, then cook it in a pan of boiling water over medium heat for about 10 minutes until tender. Drain and keep covered.

2. Put the desiccated coconut in a small bowl and cover with a splash of hot water. Leave it to soak for 5 minutes.

3. Blend the soaked coconut with the coriander, deseeded green chilli, chopped ginger, the juice of the half lemon and a splash of water until you have a smooth chutney.

4. Set a heatproof plate over a pan of simmering water. Place the tilapia fillets on the plate, dot with the butter, sprinkle with the ground cumin, cover and steam for 6 to 8 minutes until the flesh is opaque and flakes easily and reaches 145°F (63°C) in the thickest part.

5. Warm the naan bread in a dry pan for about 1 minute per side.

6. Serve the steamed tilapia with the rice, chutney, yogurt, warm naan and lemon wedges.