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Golden Coconut Tilapia

Golden Coconut Tilapia

with Green Onion Rice and Stir-Fried Veggies
4.5(147)
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Calories
: 
790 kcal
Protein
: 
39g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Tilapia
  • Sulphites
  • Wheat
  • Egg
  • Mustard
  • Tree nuts
  • Sesame
  • Crustaceans
  • Fish
  • Egg
  • Wheat
  • Peanuts
  • Soy
  • Mustard
  • Milk
  • Sulphites
  • Triticale
  • May contain traces of allergens
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 May be present: Tree nuts, Sesame, Crustaceans, Fish, Egg, Wheat, Peanuts, Soy, Mustard, Milk, Sulphites, Triticale)

⅓ cup

Panko Breadcrumbs

(Contains: Wheat May be present: Wheat, Gluten)

¼ cup

Plum Sauce

(May be present: Soy, Fish, Tree nuts, Milk, Wheat, Sesame, Mustard, Gluten, Egg, Sulphites, Crustaceans)

4 g

Garlic Salt

(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

1 unit(s)

Green Onion

2 tbsp

Mayonnaise

(Contains: Egg, Mustard May be present: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

Not included in your delivery

1.5 tbsp

Oil*

0.06 tsp

Salt*

0.13 tsp

Pepper*

Calories790 kcal
Fat29 g
Saturated Fat8 g
Carbohydrate96 g
Sugar17 g
Dietary Fiber3 g
Protein39 g
Cholesterol85 mg
Sodium960 mg
Trans Fat0.1 g
Potassium900 mg
Calcium100 mg
Iron4.5 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.
•Large Non-Stick Pan
•Measuring Spoons
•Strainer
•Medium Pot
•Measuring Cups
•Parchment Paper
•Baking Sheet
•Medium Bowl
•Small Bowl

Cooking Steps

PDF
Toast coconut and panko
1
  • Before starting, preheat the oven to 425°F.
  • Wash and dry all produce.
  • Heat a large non-stick pan over medium-high. 
  • When hot, add 1 tbsp (2 tbsp) oil, then panko and coconut. Cook for 2-3 min, stirring often, until golden. 
  • Remove from heat, then transfer coconut-panko mixture to a plate. Set aside to cool.
  • Carefully wipe the pan clean.
Cook rice
2
  • To a medium pot, add 1 cup (2 cups) water and half the garlic salt. 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 for 12-14 min, until rice is tender and liquid is absorbed. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove from heat. Set aside, still covered.
Prep and bake tilapia
3
  • 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.**
Prep veggies
4
  • 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.
Cook veggies
5
  • Reheat the same pan (from step 1) over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 2-3 min, stirring often, until beginning to soften.
  • Add bok choy, then season with remaining garlic salt and pepper. Cook for 3-4 min, stirring occasionally, until tender-crisp.
  • Transfer veggies to a plate, then cover to keep warm.
Finish and serve
6
  • In a small microwavable bowl or small pan over low heat, warm plum sauce. (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.
7

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.**

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