over Ginger Jasmine Rice with Green Beans
By Hello Fresh
Cooking Time: 30 mins
Nutrition: 650 Calories
- Ginger- 2 thumbs
- Scallions- 8
- Lime- 2
- Jasmine Rice- 1 cup
- Sesame oil- 2 tbsp
- Sesame seeds – 2 tbsp
- Sriracha- 2 tsp
- Tilapia- 22 oz
- Green Beans- 12 oz
- Soy Sauce- 2 tbsp
1 PREP. Wash and dry all produce. Peel ginger, then mince or grate until you have 2 TBSP. Trim, then finely chop scallions. Halve lime; cut one half into wedges.
2 COOK RICE. Melt 1 tbsp butter in a small pot over medium-high heat. Add 1 TBSP minced ginger. Cook, tossing, until crisp and fragrant, 1-2 minutes. Add ¾ cup water and a pinch of salt. Bring to a boil, then add rice, stirring once. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes.
3 MAKE SCALLION PESTO. Add scallions, sesame oil, sesame seeds, 1 TBSP olive oil, 1 tsp ginger, 1 tsp sugar, juice from lime half, and sriracha (to taste) to a medium bowl. Stir to combine. Season with salt and pepper. Taste and add more ginger or lime juice, if desired. Set aside.
4 COOK TILAPIA. Heat 1 tbsp oil in a large pan over medium-high heat (use a nonstick pan if you have one). Pat tilapia dry with a paper towel. Season generously all over with salt and pepper. Add to pan and cook until flesh is firm and opaque and surface is browned, 4-6 minutes per side.
5 COOK GREEN BEANS. Place green beans in a medium, microwave-safe bowl with a splash of water. Cover with plastic wrap and poke a few holes in wrap. Microwave on high until beans are just tender, 3-5 minutes. (TIP: Alternatively, boil beans in a medium pot of salted water until tender, 3-4 minutes.) Drain water from bowl, then add 1 TBSP butter and toss to melt. Season with salt and pepper.
6 FINISH AND SERVE. Add 1 tbsp soy sauce to pot with rice, then fluff grains with a fork, distributing soy sauce. 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. Serve with any remaining lime wedges for squeezing over.