Ginger-Turmeric Tilapia

🥘 Ingredients

• black pepper
  1 tsp
• brown sugar
  1 tbsp
• butter
  4 tbsp
• cilantro
  ½ cup
• garlic
  2 cloves
• ginger
  1 unit
• green beans
  8 oz
• jasmine rice
  1 c
• lime
  2 unit
• olive oil
  2 tbsp
• salt
  1 tsp
• shallot
  1 unit
• shredded coconut
  ½ cup
• tilapia
  20 oz
• turmeric
  1 tsp
• veggie stock concentrate
  1 unit
• water
  1 c

🍳 Cookware

• small pot
• large pan
• medium bowl

1. 

   1

   veggie stock concentrate green beans shredded coconut jasmine rice tilapia turmeric garlic lime brown sugar cilantro ginger shallot black pepper salt butter olive oil water

   veggie stock concentrate: 1 unit, green beans: 8 oz, shredded coconut: ½ cup, jasmine rice: 1 c, tilapia: 20 oz, turmeric: 1 tsp, garlic: 2 cloves, lime: 2 unit, brown sugar: 1 tbsp, cilantro: ½ cup, ginger: 1 unit, shallot: 1 unit, black pepper: 1 tsp, salt: 1 tsp, butter: 4 tbsp, olive oil: 2 tbsp, water: 1 c
2. 

   2

   Wash and dry all produce except green beans. Peel and grate or mince ginger. Zest and quarter lime. Chop cilantro leaves and stems. Halve and peel shallot; mince one half. Mince half the garlic.
3. 

   3

   In a small pot , combine jasmine rice, water, brown sugar, and salt. 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.
4. 

   4

   Meanwhile, heat a large pan over medium-high heat. Add shredded coconut and olive oil, cooking and stirring constantly until golden brown ⏱️ 2-3 minutes . Transfer to a plate. Turn off heat and wipe out pan.
5. 

   5

   Pierce green bean bag with a fork and place on a plate. Microwave green beans until tender ⏱️ 1-2 minutes . Transfer to a medium bowl and toss with butter until melted. Season with salt and pepper. Keep covered until ready to serve.
6. 

   6

   Pat tilapia dry with paper towels; season generously with salt and pepper. Rub all over with turmeric. Heat a drizzle of olive oil in the same pan over medium-high heat. Add tilapia and cook until firm and cooked through ⏱️ 4-6 minutes per side. Turn off heat and transfer to a plate. Wipe out pan. Heat another drizzle of oil in the same pan over medium heat. Add ginger, shallot, and garlic; cook, stirring, until fragrant ⏱️ 1 minute . Stir in water, veggie stock concentrate, and juice from half the lime. Simmer until slightly reduced ⏱️ 2-3 minutes . Turn off heat.
7. 7

   Add butter to pan with sauce. Stir in half the cilantro and season with salt and pepper. Fluff rice; stir in 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.