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.
Ingredients
300 g
Tilapia Fillets
(Contains Tilapia)
¾ cup
Basmati Rice
170 g
Green Beans
113 g
Onion, chopped
95 g
Tomato
1 unit(s)
Lemongrass
1 unit(s)
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)
285 g
Shrimp
(Contains Shrimp)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
