Coconut Tumeric Tilapia with Blistered Tomatoes & Rice

Name: Coconut Tumeric Tilapia with Blistered Tomatoes & Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Indian, Asian
Ingredients: 5 oz jasmine rice; 2 roma tomatoes; 1 oz fresh ginger; 1.5 oz coconut milk powder; 1/4 oz turmeric; 10 oz tilapia; .25 oz cilantro; 1 lime; 2 cloves of garlic; olive oil

5 steps

Prep:5minCook:10min

When it comes to quick-to-make meals, fish is our go-to protein. We build a creamy coconut-based broth with aromatic garlic and ginger, tomatoes, and ground turmeric for a warming earthiness and vibrant yellow hue. Tilapia fillets quickly simmer in the rich broth infusing the fish with a ton of flavor. Fluffy rice is the perfect side for soaking up the rich broth—you won't want to waste a drop!

Updated at: Thu, 17 Aug 2023 05:10:55 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories568.6 kcal (28%)

Total Fat21.7 g (31%)

Carbs74.3 g (29%)

Sugars4.6 g (5%)

Protein19.1 g (38%)

Sodium61.2 mg (3%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

5 ozjasmine rice

2roma tomatoes

1 ozfresh ginger

1.5 ozcoconut milk powder

0.25 ozturmeric

10 oztilapia

0.25 ozcilantro

1lime

2cloves of garlic

olive oil

Instructions

Step 1

In a small saucepan, combine rice, 1¼ cups water, and ½ teaspoon salt. Bring to a boil. Cover and cook over low until rice is tender and liquid is absorbed, about 17 minutes. Fluff rice with a fork; keep covered until ready to serve. Coarsely chop cilantro leaves and stems. Cut lime into wedges.

Step 2

Cut tomatoes into 1-inch pieces. Heat 2 teaspoons oil in a medium nonstick skillet over medium-high. Add tomatoes and cook, shaking skillet occasionally, until browned and blistered, 3–5 minutes. Transfer tomatoes to a bowl. Wipe out skillet and reserve for step 4.

Step 3

Meanwhile, finely grate 1 teaspoon each of garlic and ginger. In a liquid measuring cup, whisk to combine all of the coconut milk powder, ⅔ cup hot tap water, 1 teaspoon turmeric, and ¼ teaspoon sugar. Pat tilapia dry and season all over with salt and pepper.

Step 4

Heat 1 teaspoon oil in reserved skillet over medium-high. Add grated ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add coconut milk-turmeric mixture and bring to a simmer. Season to taste with salt and pepper.

Step 5

Carefully add tilapia to skillet, submerging the fillets in broth (spoon broth over fish, if necessary to cover). Return tomatoes to skillet; cover and cook until tilapia is cooked through, 2–4 minutes. Serve rice topped with tilapia, tomatoes, and coconut-turmeric broth. Garnish with cilantro and serve with lime wedges on the side for squeezing over.