Spicy Scallion Sriracha Tilapia with Ginger Jasmine Rice and Green Beans

This vibrant dish brings together mild tilapia, fragrant ginger rice and crisp green beans, all tied together with a bold scallion sriracha pesto. The pesto adds a spicy, savory kick that perfectly complements the delicate fish and earthy rice.

Ready in just 30 minutes, this recipe is ideal for busy weeknights when you want something satisfying without spending hours in the kitchen. The combination of fresh ginger, sesame and lime creates a bright, aromatic flavor profile that will become a new 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

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

Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel the ginger and mince or grate 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 butter in a small pot over medium-high heat. Add 1 tablespoon of the minced ginger and cook, tossing, until fragrant, about 1-2 minutes. Add ¾ cup water and a pinch of salt. Bring to a boil, then add the jasmine rice, stirring once. Cover, reduce heat to low and simmer gently until the rice is tender, about 15 minutes.
3. In a medium bowl, combine the chopped scallions, sesame oil, sesame seeds, olive oil, remaining 1 teaspoon ginger, sugar, juice from the lime half and sriracha (adjust to taste). Stir well. Season with salt and pepper. Taste and add more ginger or lime juice if desired. Set the pesto aside.
4. Heat 1 tablespoon vegetable oil in a large nonstick pan over medium-high heat. Pat the tilapia fillets dry with paper towels and season generously with salt and pepper on both sides. Add to the pan and cook until the fish is firm, opaque and golden brown, about 4-6 minutes per side.
5. Place the green beans in a microwave-safe bowl with a splash of water. Cover with plastic wrap, poke a few holes and microwave on high until tender, 3-5 minutes. Alternatively, boil the beans in salted water for 3-4 minutes. Drain, then toss with the remaining 1 tablespoon butter. Season with salt and pepper.
6. Add 1 tablespoon soy sauce to the pot of cooked rice and fluff with a fork to distribute. Season with salt and pepper. Divide the rice and green beans between plates. Place the tilapia on top of the rice, then drizzle generously with the scallion sriracha pesto. Serve with 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 sea bass. Adjust cooking time as needed based on thickness.

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. Let it come to room temperature before serving.

What can I serve instead of jasmine rice?

You can use basmati rice, brown rice or even cauliflower rice for a low-carb option. Adjust cooking times accordingly.