Ginger-Turmeric Tilapia

🥘 Ingredients

• black pepper
• brown sugar
  1 tbsp
• cilantro
  ¼ oz
• garlic
  1 clove
• ginger
  1 thumb
• green beans
  6 oz
• jasmine rice
  ½ cup
• lime
  1 unit
• salt
• shallot
  1 unit
• shredded coconut
  ¼ cup
• tilapia
  11 oz
• turmeric
  1 tsp
• veggie stock concentrate
  1 unit

🍳 Cookware

• zester
• small pot
• large pan
• medium bowl

1. 

   1

   Wash and dry all produce (except green beans ). Peel and grate or mince ginger . Zest and quarter lime using a zester (zest 1 lime; quarter both for 4 servings). Chop cilantro leaves and stems. Halve and peel shallot ; mince one half (mince both halves for 4). Mince half the garlic (mince all the garlic for 4).

   green beans: 6 oz, ginger: 1 thumb, lime: 1 unit, cilantro: ¼ oz, shallot: 1 unit, garlic: 1 clove
2. 

   2

   In a small pot , combine jasmine rice , ¾ cup water (1½ cups for 4 servings), brown sugar , and ½ tsp salt (1 tsp for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15-18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: ½ cup, brown sugar: 1 tbsp, salt
3. 

   3

   Meanwhile, heat a large pan over medium-high heat. Add shredded coconut and cook, stirring constantly, until golden brown, ⏱️ 2-3 minutes . Transfer to a plate. Turn off heat and wipe out pan.

   shredded coconut: ¼ cup
4. 

   4

   Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, ⏱️ 1-2 minutes . (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, ⏱️ 5-7 minutes .) Transfer to a medium bowl and toss with 1 TBSP butter until melted. Season with salt and black pepper . Keep covered until ready to serve.

   black pepper
5. 

   5

   Pat tilapia dry with paper towels; season generously with salt and pepper. Rub all over with turmeric . Heat a large drizzle of oil in pan used for coconut over medium-high heat. Add tilapia; cook until firm and cooked through, ⏱️ 4-6 minutes per side. Turn off heat; transfer to a plate. Wipe out pan. Heat a drizzle of oil in same pan over medium heat. Add ginger, shallot, and garlic; cook, stirring, until fragrant, ⏱️ 1 minute . Stir in ¼ cup water (⅓ cup for 4), veggie stock concentrate , and juice from half the lime. Simmer until slightly reduced, ⏱️ 2-3 minutes . Turn off heat.

   tilapia: 11 oz, turmeric: 1 tsp, veggie stock concentrate: 1 unit
6. 

   6

   Add 2 TBSP butter (3 TBSP for 4 servings) to pan with sauce. Stir in half the cilantro and season with salt and pepper. Fluff rice; stir in 1 TBSP butter, coconut, and lime zest. Divide rice, green beans, and tilapia between plates. Spoon sauce over tilapia. Sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.