Bulgur with white fish and coconut milk

Stephania Mitsides


Preparation Time:

45 min

Cooking Time:

15 min


4 servings
Category:For Kids | Vegetarian | With Seafood

Made with

Bulgur Wheat 500g


  • 1 cup Mitsides Bulgur (blue pack)
  • 1 cod fillet (approx. 200g)
  • 2 cups fish broth or vegetable broth
  • 1 cup coconut milk (in carton box)
  • 2 tsp coconut oil
  • ½ cup frozen green beans, defrosted and cut in 1 cm pieces

To marinate the fish:

  • 4 Tbsp tamari (low sodium soya sauce)
  • 4 Tbsp water
  • 1 tsp coriander powder
  • ½  tsp ginger powder
  • ½  tsp garlic powder


First, marinate the fish. Mix all marinade ingredients in a bowl and add the fish. Coat the fish with the marinade and keep in the fridge for at least 45 minutes. In the meantime, to prepare the bulgur, heat the coconut oil in a saucepan. When hot, add the bulgur and stir to coat with the oil. Continue for 2-3 minutes until it releases a nice fragrance. Add the stock and coconut milk, cover the pan and cook for about 10 minutes. Add the green beans, add more stock or water if needed and cook for another 5 minutes.
Heat a small frying pan and add the fish fillets together with 2 teaspoons of the marinade. Cook each side for 2-3 minutes. Place the fillets on a plate and cut them in small pieces. Add them to the bulgur and mix well. Serve in bowls.

Discover More Recipes

Prep Time: 10min

Baked Ravioli with Spinach and Ricotta

Prep Time: 10min

Tortelloni with white mushroom sauce

Prep Time: 10min

Tortellini with tomato and thyme sauce

Prep Time: 10min

Saccottini with brown butter and sage

Prep Time: 10min

Ravioli with cherry tomato sauce

Prep Time: 10min

4 cheese Saccottini with mushrooms

Prep Time: 10min

Ravioli with Ricotta and Spinach

Prep Time: 40min

Christmas Vegetable & Chickpea Crumble

Prep Time: 10min

Lemon Shrimp Pesto Pasta

Prep Time: 15min

Lentils & Chickpea loaf

Prep Time: 10min

Chocolate chip Chickpea bars

Prep Time: 10min

Arancini (Rice balls)

Share this recipe

Print Friendly, PDF & Email