Spicy Scallion Sriracha Tilapia with Ginger Rice and Green Beans

This dish brings together the bright, punchy flavors of scallion, sriracha and ginger for a pesto that’s anything but ordinary. The mild, flaky tilapia is the perfect canvas for this spicy, nutty condiment, while ginger jasmine rice and crisp green beans round out the plate with comforting, familiar notes.

Ready in just 30 minutes, this recipe is ideal for busy weeknights when you crave something vibrant and satisfying. The combination of textures-from the tender fish to the snappy beans and fluffy rice-makes every bite exciting. Plus, the homemade pesto comes together in minutes with ingredients you likely have on hand.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel the ginger and mince or grate it until you have 2 tablespoons. Trim and finely chop the scallions. Halve the lime; cut one half into wedges for serving.
2. Melt 1 tablespoon of butter in a small pot over medium-high heat. Add 1 tablespoon of the minced ginger and cook, stirring, until fragrant, about 1-2 minutes. Add ¾ cup water and a pinch of salt. Bring to a boil, then stir in the rice. Cover, reduce heat to a gentle simmer and cook until tender, about 15 minutes.
3. Meanwhile, in a medium bowl, combine the chopped scallions, sesame oil, sesame seeds, olive oil, remaining 1 teaspoon of ginger, sugar, juice from the lime half and sriracha (add to taste). Season with salt and pepper. Taste and adjust with more ginger or lime juice if desired.
4. Pat the tilapia fillets dry with paper towels and season generously all over with salt and pepper. Heat 1 tablespoon of vegetable oil in a large nonstick pan over medium-high heat. Add the tilapia and cook until browned and cooked through, 4-6 minutes per side.
5. Microwave the green beans in their bag until just tender, 2-4 minutes. Transfer to a medium bowl, add the remaining 1 tablespoon of butter and stir until melted. Season with salt and pepper.
6. Fluff the rice with a fork and season with salt and pepper. Divide the rice and green beans between plates. Arrange the tilapia on top of the rice, then drizzle everything with the scallion pesto and soy sauce (to taste). Serve with lime wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any mild white fish like cod, halibut or sea bass works well in this recipe. Adjust cooking time as needed based on thickness.

Can I make the scallion pesto ahead of time?

Absolutely! The pesto can be made up to a day in advance and stored in the refrigerator. Let it come to room temperature before serving.

Is there a substitute for jasmine rice?

You can use any long-grain white rice, such as basmati or standard white rice. Adjust the water and cooking time according to package instructions.