Community recipe
Ivorian-Inspired Ginger-Lime Fish Parcels with Coconut Rice
Tender white fish steams inside parchment parcels with a bright tomato, ginger, lime, and chile relish, then is served over gently fragrant coconut rice. This weeknight-friendly oven technique keeps the fish moist while concentrating the savory coastal flavors.
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Difficulty
- medium
Get ready
Ingredients
- 300 g long-grain rice
- 400 ml coconut milks
- 250 ml waters
- 150 g red onions, finely chopped
- 300 g tomatoes, diced
- 20 g fresh gingers, finely grated
- 3 garlics, finely grated
- 1 scotch bonnet chile, finely minced
- 2 tbsp neutral oils
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 2 limes, zested and juiced
- 680 g white fish fillets, cut into 4 portions
- 15 g flat-leaf parsley, roughly chopped
Make it
Instructions
- 01
Cook the coconut rice
Rinse 300 g long-grain rice in a fine sieve until the water runs mostly clear. Put it in a covered saucepan with 400 ml coconut milk and 250 ml water. Bring to a gentle boil, cover, reduce to low heat, and cook until the grains are tender and the liquid is absorbed. Remove from the heat and keep covered to steam.
- 02
Make the bright tomato relish
Heat the oven to 220°C / 425°F. In a bowl, combine 150 g red onion, finely chopped; 300 g tomato, diced; 20 g fresh ginger, finely grated; 3 cloves garlic, finely grated; 1 Scotch bonnet chile, finely minced; 2 tbsp neutral oil; 1 tsp salt; 1/2 tsp black pepper; and the finely grated zest plus juice of 2 limes. Stir thoroughly. For a milder relish, leave the chile seeds out.
- 03
Prepare the parcels
Set out four large parchment-paper squares on a baking sheet. Divide 680 g white fish fillet into four even portions and place one portion in the center of each square. Spoon the tomato relish over the fish, then fold and crimp the parchment tightly into sealed packets. Keep the parcels seam-side up so their juices stay enclosed.
- 04
Bake until the fish is tender
Bake the parcels until the fish is opaque, flakes easily at its thickest point, and reaches 63°C / 145°F in the center. Let them stand briefly before carefully opening; hot steam will escape. Fluff the coconut rice with a fork while the parcels rest.
- 05
Plate and finish
Spoon the coconut rice onto four plates and open a parcel over each portion so the fragrant juices run onto the rice. Finish with 15 g flat-leaf parsley, roughly chopped, and serve immediately.
