Smoked Tilapia with Kenyan Coconut Rice Pilau

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Smoked whole tilapia served alongside fragrant coconut rice pilau, infused with spices and a hint of sweetness for a coastal Kenyan-inspired dish. This African-inspired seafood recipe, ready in about 75 minutes, pairs whole tilapia, cleaned, smoking wood chips, basmati rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 4 African cuisine 450 cal/serving

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Ingredients

2 fish (about 1.5 pounds each) whole tilapia, cleaned
1 cup smoking wood chips
2 cups basmati rice
1 cup coconut milk
2 cups water
1 medium onion, chopped
3 garlic cloves, minced
2 tablespoons pilau masala spice mix
1 cinnamon stick
4 cardamom pods
4 whole cloves
2 tablespoons vegetable oil
1 1/2 teaspoons salt
for serving lime wedges

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Instructions

Step 1: Prepare the smoked tilapia by placing 2 cleaned whole tilapia on a wire rack over a smoker or grill set up for smoking with 1 cup of wood chips. Smoke the fish at 225°F for 45-60 minutes until the flesh is opaque and flakes easily.
Step 2: While the fish smokes, rinse 2 cups basmati rice under cold water until clear. In a large pot, heat 2 tablespoons vegetable oil over medium heat and sauté 1 medium chopped onion, 3 minced garlic cloves, and 2 tablespoons pilau masala spice mix for 3-4 minutes until aromatic.
Step 3: Add 1 cinnamon stick, 4 cardamom pods, and 4 cloves to the pot, then stir in the rinsed rice, coating grains in the spices and oil.
Step 4: Pour in 1 cup coconut milk and 2 cups water along with 1 1/2 teaspoons salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and liquid absorbed.
Step 5: Remove the whole spices and fluff the rice gently with a fork. Serve the smoked tilapia hot with the coconut pilau rice and lime wedges for squeezing over the fish.