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Ginger Sesame Tilapia w/ Rice & Asian Vegetables
Ginger Sesame Tilapia
5 ea. 5oz Tilapia Fillet, Skinned
1¼ tsp. Sesame Oil
1½ Tbsp. Tamari Soy Sauce,GF
1¼ tsp. Sriracha Hot Chili Sauce
¼ tsp. Black Pepper
3 Tbsp. Fresh Ginger Root, Sliced
3 Tbsp. Green Onion, Chopped
2½ tsp. Sesame Seeds, Toasted
2½ tsp. Black Sesame Seeds
Coconut Sticky Rice
1¼ White Sticky Rice
1¾ Water
½ c Coconut Milk, Unsweetened
¼ c Sugar
¾ tsp. Kosher Salt
Asian Vegetables
2½ tsp Sesame Oil
1¼ c Fresh Snow Peas
1¼ c Fresh Matchstick Carrots
2½ c Fresh Broccoli
2½ tsp Pureed Ginger
2½ tsp Fresh Garlic, Chopped
DIRECTIONS:
GINGER SESAME TILAPIA
1. Pre-heat oven to 325F. Place tilapia fillet on a 14x14 foil sheet.
2. Drizzle with sesame oil, soy sauce and siracha; season with pepper.
3.Place fresh ginger slices and green onion on top of the fish; fold foil to seal. Bake for 15-20 minutes or until an internal temperature of 145F is reaached. Garnish with sesame seeds.
COCONUT STICKY RICE 4. Soak rice in a bowl of water for 30 minutes; strain.
5. Place rice in a pan of water, simmer on low, covered for 20 minutes. Gently stir rice, add the coconut milk, sugar and salt. Combine quickly, allow the rice to rest to absorb the liquid.
ASIAN VEGATABLES
6. Heat oil in a saute pan, over medium heat. Add the vegetables, garlic and ginger; saute briefly until tender.
PLATE ASSEMBLY
7. Plate 1 fillet atop 1/2 cup rice along with 1 cup of vegetables.
