Indonesian-Style Lemongrass Tilapia and Shrimp
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Indonesian-Style Lemongrass Tilapia and Shrimp

Indonesian-Style Lemongrass Tilapia and Shrimp

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 and shrimp are 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

300 g

Tilapia Fillets

(Contains Tilapia)

¾ cup

Basmati Rice

170 g

Green Beans

113 g

Onion, chopped

95 g


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)

285 g


(Contains Shrimp)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories720 kcal
Fat18 g
Saturated Fat6 g
Carbohydrate83 g
Sugar8 g
Dietary Fiber7 g
Protein60 g
Cholesterol269 mg
Sodium2100 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
Large Non-Stick Pan


Cook rice

Before starting, preheat the broiler to high. Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then half the onions. Cook, stirring occasionally, until onions soften slightly, 2-3 min. Add stock powder, rice and 1 1/4 cups (2 1/2 cups) water and bring to a boil over high heat. Wash and dry all produce. Once rice mixture is 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.

Broil tilapia

Meanwhile, 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.**


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

Cook green beans and shrimp

Heat a large non-stick pan over medium-high heat. When hot, add green beans, half the soy sauce and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-6 min. Season with pepper. Transfer beans to a plate. Carefully, wipe the pan clean.Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat the same pan over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Transfer to a plate.

Cook tomato-onion mixture

Add 1/2 tbsp (1 tbsp) oil to the same pan, then onions, tomatoes, ginger-garlic puree, lemongrass, remaining chili-garlic sauce, remaining soy sauce and 3 tbsp (6 tbsp) water. Cook, stirring occasionally, until veggies soften and sauce thickens slightly, 5-6 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 and shrimp.Spoon tomato-onion mixture evenly over tilapia. Serve any remaining lime wedges alongside.