Scallion Sriracha Tilapia with Ginger Rice and Green Beans

This vibrant dish brings together tender tilapia, a punchy scallion sriracha pesto and fragrant ginger rice for a dinner that’s both quick and impressive. The pesto, made with fresh scallions, sesame oil and a kick of sriracha, perfectly complements the mild fish, while the ginger rice and buttery green beans round out the meal.

Ready in about 30 minutes, this recipe is ideal for busy weeknights when you crave something flavorful but don’t want to spend hours in the kitchen. The combination of Asian-inspired aromatics-ginger, sesame and lime-creates a balanced, satisfying plate that’s sure to become a favorite.

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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

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce (except green beans). Peel and mince or grate the ginger. Trim and finely chop the scallions. Halve the lime; cut one half into wedges for serving.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add 1 tablespoon 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, half the sesame seeds, 1 tablespoon olive oil, 1 teaspoon ginger, 1 teaspoon sugar, juice from the lime half and sriracha (to taste). Season with salt and pepper. Adjust with more ginger or lime if desired.
4. Pat the tilapia dry with paper towels and season generously with salt and pepper on both sides. Heat a drizzle of vegetable oil in a large nonstick pan over medium-high heat. Add the tilapia and cook until browned and cooked through, about 4-6 minutes per side.
5. Microwave the green beans in their bag until just tender, 2-4 minutes. (Alternatively, steam them in a small pot with a splash of water for 5-7 minutes.) Transfer to a bowl, add 1 tablespoon butter and stir until melted. Season with salt and pepper.
6. Fluff the cooked rice with a fork and season with salt and pepper. Divide the rice and green beans between plates. Place the tilapia on top of the rice, then drizzle with the scallion pesto and soy sauce to taste. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different fish instead of tilapia?

Yes, you can substitute tilapia with other mild white fish like cod, haddock or sole. Adjust cooking time as needed based on thickness.

What can I use instead of jasmine rice?

Any long-grain rice works well, such as basmati or white rice. You may need to adjust the water and cooking time according to the rice type.

Is there a substitute for sriracha?

You can use another chili sauce or hot sauce or even red pepper flakes mixed with a little vinegar and sugar to mimic the sweet heat.