Golden Coconut Tilapia

Name: Golden Coconut Tilapia with Green Onion Rice and Stir-Fried Veggies
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 300 g Tilapia; ¾ cup Jasmine Rice; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Shanghai Bok Choy; 2 tbsp Shredded Coconut; ⅓ cup Panko Breadcrumbs; ¼ cup Plum Sauce; 1 tsp Garlic Salt; 1 unit(s) Green Onion; 2 tbsp Mayonnaise; 1.5 tbsp Oil*; 0.06 tsp Salt*; 0.13 tsp Pepper*

with Green Onion Rice and Stir-Fried Veggies

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Get ready for crunchy satisfaction from tender tilapia coated in shredded coconut and panko breadcrumbs. No need to get messy with deep-frying – you'll oven-bake the tilapia while cooking up some veggies and rice for an easy weeknight feast.

Tags:

Family Friendly

•Free Griddle Contest

Allergens:

Tilapia

•Sulphites

•Wheat

•Mustard

•Egg

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

300 g

Tilapia

(Contains: Tilapia)

¾ cup

Jasmine Rice

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Shanghai Bok Choy

2 tbsp

Shredded Coconut

(Contains: Sulphites)

⅓ cup

Panko Breadcrumbs

(Contains: Wheat May contain traces of: Wheat, Gluten)

¼ cup

Plum Sauce

(May contain traces of: Soy, Fish, Tree nuts, Milk, Wheat, Sesame, Mustard, Gluten, Egg, Sulphites, Crustaceans)

1 tsp

Garlic Salt

(May contain traces of: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 unit(s)

Green Onion

2 tbsp

Mayonnaise

(Contains: Mustard, Egg May contain traces of: Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)

Not included in your delivery

1.5 tbsp

Oil*

0.06 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories780 kcal

Fat27 g

Saturated Fat7 g

Carbohydrate98 g

Sugar18 g

Dietary Fiber4 g

Protein39 g

Cholesterol85 mg

Sodium1010 mg

Trans Fat0.1 g

Potassium900 mg

Calcium100 mg

Iron5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Measuring Spoons

•Strainer

•Medium Pot

•Measuring Cups

•Baking Sheet

•Medium Bowl

•Small Bowl

Cooking Steps

PDF

Heat a large non-stick pan over medium-high heat.
When hot, add 1 tbsp (2 tbsp) oil, then panko and coconut. Cook, stirring often, until golden, 2-3 min.
Remove from heat, then transfer coconut-panko mixture to a plate. Set aside to cool.
Carefully wipe the pan clean.

Add 1 cup (2 cups) water and half the garlic salt to a medium pot. Cover and bring to a boil over high heat.
Meanwhile, using a strainer, rinse rice until water runs clear.
Add rice to the boiling water, then reduce heat to medium-low.
Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
Remove from heat. Set aside, still covered.

Line a baking sheet with parchment paper.
Pat tilapia dry with paper towels. Season with salt and pepper.
Add tilapia to the prepared baking sheet. Spread mayo over tops of tilapia. Top with coconut-panko mixture, pressing down gently to adhere.
Roast in the top of the oven until cooked through, 9-12 min.**

Meanwhile, core, then cut pepper into 1-inch pieces.
Separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
Thinly slice green onion.

Reheat the same pan (from step 1) over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring often, until beginning to soften, 2-3 min.
Add bok choy, then season with remaining garlic salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min.
Transfer veggies to a plate, then cover to keep warm.

Warm plum sauce in a small microwavable bowl or in a small pan over low heat. (TIP: Skip this step if you don't want to warm plum sauce!)
Fluff rice with a fork, then stir in half the green onions.
Divide rice, veggies and tilapia between plates.
Drizzle with plum sauce and sprinkle remaining green onions over top.

If you've opted to get tilapia, line a baking sheet with parchment paper, then pat tilapia dry with paper towels. Season with salt and pepper. Add tilapia to the prepared baking sheet. Spread mayo over tops of tilapia. Top with coconut-panko mixture, pressing down gently to adhere. Roast in the top of the oven until cooked through, 9-12 min.**