Spicy Scallion Sriracha Tilapia with Ginger Rice and Green Beans

This vibrant dish brings together mild, flaky tilapia with a bold, spicy scallion sriracha pesto that’s bursting with flavor. The pesto, made with fresh scallions, sesame oil, lime and a kick of sriracha, perfectly complements the tender fish.

Alongside, you’ll enjoy fragrant ginger-soy jasmine rice and crisp-tender green beans tossed in butter. It’s a balanced, satisfying meal that comes together in about 30 minutes-ideal for a busy weeknight when you crave something delicious and a little exciting.

Log in to save recipes and build weekly shopping lists.

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

1 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 (to taste). Season with salt and pepper. Taste and adjust with more ginger or lime juice if desired. Set the scallion pesto aside.
4. Pat the tilapia dry with paper towels and season generously all over with salt and pepper. Heat the 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. Transfer to a medium bowl, add the remaining 1 tablespoon of butter and stir until melted. Season with salt and pepper.
6. Stir the soy sauce into the pot with the rice and fluff the grains with a fork. 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. Serve with the remaining lime wedges on the side for squeezing over.

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.

Is there a substitute for jasmine rice?

Absolutely. You can use any long-grain white rice, basmati or even brown rice. Note that brown rice will require a longer cooking time and more liquid.

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. The pesto can be stored separately.