Scallion Sriracha Tilapia with Ginger Rice and Green Beans

This scallion sriracha tilapia is a quick and flavorful weeknight dinner that brings together the bright, spicy kick of sriracha with the fresh taste of scallions and sesame. The mild tilapia fillets are perfectly complemented by a fragrant ginger jasmine rice and tender green beans tossed in butter. It’s a balanced meal that’s both satisfying and easy to prepare.

The star of the dish is the scallion sriracha pesto, which comes together in minutes with just a few ingredients. Drizzled over the crispy fish and rice, it adds a burst of heat and freshness. Serve with lime wedges for an extra zing and enjoy a restaurant-quality meal at home.

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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 ginger. Trim and finely chop scallions. Halve lime; cut one half into wedges.
2. Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add 1 TBSP minced ginger (2 TBSP for 4). Cook, stirring, until fragrant, 30-60 seconds. Add ¾ cup water (1½ cups for 4) and a pinch of salt. Bring to a boil, then stir in rice. Cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, in a medium bowl, combine scallions, sesame oil, half the sesame seeds, 1 TBSP olive oil, 1 tsp ginger, 1 tsp sugar, juice from lime half and sriracha to taste. (For 4 servings, use all the sesame seeds, 2 TBSP olive oil, 2 tsp ginger and sugar and juice from 1 lime.) Season with salt and pepper; add more ginger or lime to taste.
4. Pat tilapia dry with paper towels; season generously all over with salt and pepper. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tilapia and cook until browned and cooked through, 4-6 minutes per side.
5. 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 second medium bowl, then add 1 TBSP butter (2 TBSP for 4 servings) and stir until melted. Season with salt and pepper.
6. Fluff rice with a fork; season with salt and pepper. Divide rice and green beans between plates. Arrange tilapia on top of rice, then drizzle all over with scallion pesto and soy sauce to taste. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

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

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or skillet to avoid overcooking the fish.

Can I make the pesto ahead of time?

Absolutely! The scallion sriracha pesto can be made up to a day in advance and stored in the refrigerator. Give it a stir before using.