Spicy Gochujang Tilapia with Ginger Rice and Green Beans

This tilapia dish is anything but ordinary. A bold scallion gochujang pesto-tangy, sweet, savory and spicy-pairs perfectly with mild fish, fragrant ginger rice and snappy green beans. It’s a quick, flavor-packed dinner that comes together in about 30 minutes.

The pesto is made with fresh scallions, sesame oil, ginger, lime and gochujang, creating a dynamic condiment that elevates every bite. Serve it over fluffy rice and alongside tender green beans for a complete, satisfying meal.

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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

0.5 ounce Gochujang SauceView 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

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce (except green beans). Peel and mince or grate ginger. Trim and finely chop scallions. Halve lime; cut one half into wedges.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add 1 tablespoon ginger and cook, stirring, until fragrant, about 30 seconds. Add rice, 3/4 cup water and a pinch of salt. Bring to a boil, then reduce to a low simmer. Cover and cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, in a medium bowl, combine scallions, sesame oil, half the sesame seeds, juice from half the lime, 1 tablespoon olive oil, 1 teaspoon ginger, 1 teaspoon sugar and gochujang to taste. Season with salt and pepper. Add more ginger or lime juice if desired.
4. Pat tilapia dry with paper towels; season generously all over with salt and pepper. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add tilapia and cook until browned and cooked through, 4-6 minutes per side. (Internal temperature should reach 145°F.)
5. While tilapia cooks, pierce green bean bag with a fork and place on a plate. Microwave until tender, 1-2 minutes. (Alternatively, steam in a small pot with a splash of water for 5-7 minutes.) Transfer green beans to a bowl; add 1 tablespoon butter and stir until melted. Season with salt and pepper.
6. Fluff rice with a fork and season with salt and pepper. Divide rice and green beans between plates. Arrange tilapia over rice; drizzle with scallion gochujang pesto and soy sauce to taste. Serve with lime wedges.

Recipe Tips

FAQ

Can I use a different fish instead of tilapia?

Yes, any mild white fish like cod or sole works well.

What can I substitute for gochujang?

Sriracha or chili paste mixed with a little sugar can mimic the heat and sweetness.

Is this recipe gluten-free?

Use tamari instead of soy sauce to make it gluten-free.