Indonesian-Style Lemongrass Double Tilapia
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Indonesian-Style Lemongrass Double Tilapia

Indonesian-Style Lemongrass Double Tilapia

with Green Bean Pilaf Rice

Delicious meals don't have to be fussy! Indonesian cuisine is renowned for aromatic and savoury flavours. In this quick meal, flaky tilapia is smothered in a mix of onions, juicy tomatoes, garlic-ginger puree, chili-garlic sauce and citrusy lemongrass. A green bean pilaf adds heartiness to round out the meal.


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

Preparation Time25 minutes
Cooking Time


serving amount

¾ cup

Basmati Rice

170 g

Green Beans

113 g

Onion, chopped

1 unit(s)


1 unit(s)


1 unit(s)


2 tbsp

Ginger-Garlic Puree

1 tbsp

Chili-Garlic Sauce

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

600 g

Tilapia Fillets

(Contains Tilapia)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories850 kcal
Fat28 g
Saturated Fat11 g
Carbohydrate82 g
Sugar8 g
Dietary Fiber7 g
Protein71 g
Cholesterol180 mg
Sodium1380 mg
Trans Fat0.5 g
Potassium1500 mg
Calcium150 mg
Iron5.75 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.


Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Paper Towel
Aluminum Foil
Small Bowl
Large Non-Stick Pan


Cook rice

Before starting, preheat the broiler to high. Wash and dry all produce. Heat a medium pot over medium-high heat. When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then half the onions. Cook, stirring occasionally, until softened slightly, 2-3 min. Add stock powder, rice and 1 1/4 cups (2 1/2 cups) water, then bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.


Meanwhile, remove outer layer of lemongrass, then halve crosswise. Using the back of a spoon, forcefully tap lemongrass to bruise. (TIP: Smashing lemongrass will help release flavour.)Trim green beans, then cut into 1-inch pieces.Cut tomato into 1/4-inch pieces.Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.

Broil tilapia

Pat tilapia dry with paper towels.Arrange on a foil-lined baking sheet, skin-side down. Season with salt and pepper. Combine half the chili-garlic sauce and 1/2 tbsp (1 tbsp) oil in a small bowl. Spread chili-garlic oil onto tops of tilapia. Broil in the middle of the oven until cooked through, 8-10 min.**

Cook green beans

Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add green beans and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until water evaporates, 4-6 min.Add 1 tbsp (2 tbsp) butter. Cook, stirring often, until butter melts and green beans are tender-crisp, 1 min. Season with salt and pepper. Transfer to a plate.Carefully wipe the pan clean.

Cook tomato-onion mixture

Add 1/2 tbsp (1 tbsp) oil to the same pan, then onions, tomatoes, ginger-garlic puree, lemongrass, soy sauce, remaining chili-garlic sauce and 3 tbsp (6 tbsp) water. Cook, stirring occasionally, until veggies soften and sauce thickens slightly, 4-6 min.Remove from heat. Remove and discard lemongrass. Stir in 1/2 tbsp (1 tbsp) lime juice. Season with pepper, then stir to combine.

Finish and serve

Fluff rice with a fork. Stir in green beans, 1 tbsp (2 tbsp) butter and 1/2 tsp (1 tsp) lime zest. Season with salt and pepper, to taste, then stir to combine.Divide pilaf between plates. Top with tilapia. Spoon tomato-onion mixture evenly over tilapia. Serve any remaining lime wedges alongside.