Wali wa Nazi na Samaki (Zanzibari Coconut Rice with Fish)
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Ingredients
- 600 g tilapia fillets
- 300 g basmati rice
- 400 ml coconut milk
- 1 red onion
- 2 garlic cloves
- 1 lime
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 689 kcal
- Protein
- 38.4 g
- Carbohydrate
- 65.6 g
- of which sugars
- 4.6 g
- Fat
- 30.1 g
- of which saturates
- 19.1 g
- Fibre
- 3.2 g
- Salt
- 0.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the rice, then put it in a pan with the coconut milk and 200ml water. Bring to the boil, cover and simmer for 18-20 minutes until tender and the liquid is absorbed.
- 2
Meanwhile, peel and finely slice the onion.
- 3
Heat the vegetable oil in a frying pan, add the garlic and fish fillets and fry for 3-4 minutes per side until opaque and cooked through.
- 4
Scatter the sliced onion over the fish for the last minute of cooking to soften slightly.
- 5
Squeeze over the lime juice and serve the fish on the coconut rice.
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