Thai-Style Fried Double Tilapia
with Lemongrass Rice and Green Beans- Tilapia
- Milk
- Sesame
- Sulphites
- Fish
- Soy
- Sesame
- Fish
- Milk
- Egg
- Mustard
- Triticale
- Sulphites
- Crustaceans
- Wheat
- Tree nuts
- Peanuts
- May contain traces of allergens
- Gluten
Lemongrass, coconut milk, ginger and garlic are in perfect harmony in this quick dinner!
Ingredients
600 g
Tilapia
(Contains: Tilapia)
¾ cup
Jasmine Rice
4 tbsp
Cornstarch
(Contains: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts, May contain traces of allergens)
1 tbsp
Thai Seasoning
(Contains: Tree nuts, Sulphites, Soy, Triticale, Peanuts, Wheat, Mustard, Milk, Sesame, May contain traces of allergens, Milk, Sesame, Sulphites)
2 tbsp
Sweet Chili Sauce
(Contains: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard, May contain traces of allergens)
1 tbsp
Fish Sauce
(Contains: Gluten, Sulphites, Mustard, Tree nuts, Sesame, Crustaceans, Soy, Milk, Egg, Wheat, Fish, May contain traces of allergens, Fish)
1 unit(s)
Lime
170 g
Green Beans
1 unit(s)
Lemongrass
1 tbsp
Ginger-Garlic Puree
(Contains: Soy, Sulphites, Milk, May contain traces of allergens)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Remove outer layer of lemongrass, then using the back of a spoon or a pot, gently hit lemongrass to lightly crush.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice and lemongrass 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.
- Meanwhile, trim green beans.
- Zest, then juice half the lime (use whole lime for 4 ppl).
- Cut remaining lime into wedges.
- Heat a large non-stick pan over over medium-high.
- When hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min.
- Add 1 tbsp (2 tbsp) oil, half the Thai Seasoning and half the ginger-garlic puree (use all for 4 ppl). Cook, stirring often, until fragrant and green beans are tender-crisp, 1 min. Season with salt and pepper, to taste.
- Transfer to a plate, then cover to keep warm.
- Meanwhile, pat tilapia dry with paper towels. Season all over with remaining Thai Seasoning, salt and pepper.
- When beans are done, wipe the pan clean, then reduce heat to medium.
- When hot, add 1 tbsp (2 tbsp) oil to the pan, then tilapia. Cook until tilapia is opaque and cooked through, 3-4 min per side.**
- Remove the pan from heat, then add sweet chili sauce, 1 tbsp (2 tbsp) water and fish sauce. Cook, until warmed through and sauce coats tilapia, 1 min.
- Remove lemongrass from rice, then fluff with a fork.
- Season rice with salt, to taste, then stir in lime zest.
- Divide rice, beans and tilapia between plates.
- Top tilapia with any remaining sauce from the pan.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the tasty and flavorful dish, though some found the Thai seasoning too spicy.
- Ease of prep: Instructions were unclear about using cornstarch and lime juice, causing confusion for many cooks.
- Suggestions: Consider coating the fish with cornstarch before cooking to prevent it from falling apart in the pan.
- Portions: Some felt there weren't enough green beans; others wanted more rice per serving.
- Spice level: Reduce the amount of Thai seasoning for a milder flavor that suits more palates.
