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.
¾ cup
Basmati Rice
170 g
Green Beans
113 g
Onion, chopped
1 unit
Tomato
1 unit
Lemongrass
1 unit
Lime
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)
300 g
Tilapia Fillets
(Contains Tilapia)
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
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.
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, 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.
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.
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.