When ginger, sesame, and sriracha are involved in a recipe, you know you’re in for some fun and feisty Asian-style aromatics. This dish is no exception: it puts those ingredients toward a scallion pesto that has tons of personality. The condiment provides just the right contrast to mild tilapia, ginger jasmine rice, and snappy green beans, giving you just the right balance of flavors.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Wash and dry all produce. Peel ginger, then mince or grate until you have 2 TBSP. Trim, then finely chop scallions. Halve lime; cut one half into wedges.
Melt 1 TBSP butter in a small pot over medium-high heat. Add 1 TBSP minced ginger. Cook, stirring, until fragrant, 1-2 minutes. Add ¾ cup water and a pinch of salt. Bring to a boil, then stir in rice. Cover and reduce heat to a gentle simmer. Cook until tender, about 15 minutes.
Meanwhile, in a medium bowl, combine scallions, sesame oil, sesame seeds, 1 TBSP olive oil, 1 tsp ginger, 1 tsp sugar, juice from lime half, and sriracha (to taste). Season with salt and pepper. Taste and add more ginger or lime juice, if desired.
Pat tilapia dry with paper towels; season generously all over with salt and pepper. Heat 1 TBSP oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add tilapia and cook until browned and cooked through, 4-6 minutes per side.
Microwave green beans in their bag until just tender, 2-4 minutes. Transfer to a medium bowl, then add 1 TBSP butter and stir until melted. Season with salt and pepper.
Stir soy sauce into pot with rice, then fluff grains with a fork. Season with salt and pepper. Divide rice and green beans between plates. Arrange tilapia on top of rice, then drizzle all over with scallion pesto. Serve with any remaining lime wedges on the side for squeezing over.