Golden Coconut Tilapia
with Green Onion Rice and Stir-Fried Veggies
Get ready for crunchy satisfaction from tender tilapia coated in shredded coconut and panko breadcrumbs. No need to get messy with deep-frying – you'll oven-bake the tilapia while cooking up some veggies and rice for an easy weeknight feast.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 g
Tilapia
(Contains Tilapia)
¾ cup
Jasmine Rice
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Shanghai Bok Choy
2 tbsp
Shredded Coconut
(Contains Sulphites)
⅓ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
¼ cup
Plum Sauce
(May contain Soy, Fish, Tree nuts, Milk, Wheat, Sesame, Mustard, Gluten, Egg, Sulphites, Crustaceans)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 unit(s)
Green Onion
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
Not included in your delivery
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then panko and coconut. Cook, stirring often, until golden, 2-3 min.
- Remove from heat, then transfer coconut-panko mixture to a plate. Set aside to cool.
- Carefully wipe the pan clean.
- Add 1 cup (2 cups) water and half the garlic salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice 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.
- Line a baking sheet with parchment paper.
- Pat tilapia dry with paper towels. Season with salt and pepper.
- Add tilapia to the prepared baking sheet. Spread mayo over tops of tilapia. Top with coconut-panko mixture, pressing down gently to adhere.
- Roast in the top of the oven until cooked through, 9-12 min.**
- Meanwhile, core, then cut pepper into 1-inch pieces.
- Separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
- Thinly slice green onion.
- Reheat the same pan (from step 1) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring often, until beginning to soften, 2-3 min.
- Add bok choy, then season with remaining garlic salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Transfer veggies to a plate, then cover to keep warm.
- Warm plum sauce in a small microwavable bowl or in a small pan over low heat. (TIP: Skip this step if you don't want to warm plum sauce!)
- Fluff rice with a fork, then stir in half the green onions.
- Divide rice, veggies and tilapia between plates.
- Drizzle with plum sauce and sprinkle remaining green onions over top.
If you've opted to get tilapia, line a baking sheet with parchment paper, then pat tilapia dry with paper towels. Season with salt and pepper. Add tilapia to the prepared baking sheet. Spread mayo over tops of tilapia. Top with coconut-panko mixture, pressing down gently to adhere. Roast in the top of the oven until cooked through, 9-12 min.**