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tilapia with red bell peppers, cashews, cilantro, green onions in tamarind sauce with coconut rice bowl

Zesty Tilapia Recipe + Coconut Rice Bowl

5 from 1 vote
A zesty, sweet n’ sour tilapia fillet recipe cooks in a pan, served atop a bed of aromatic, tropical coconut-jasmine rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 2 people
Course: Main Course
Ingredients Method

Ingredients
  

For the rice:
  • 1 c. jasmine or other rice rinsed
  • 1.5 c. canned coconut milk
  • salt
For the fish:
  • 2 fillets tilapia or other white fish such as cod defrosted, if frozen
  • 4 cloves garlic roughly chopped
  • 1 inch peeled ginger sliced into thin coins
  • 1 red bell pepper thinly sliced lengthwise
  • 1 lemon juiced
  • 2 tbsp. tamarind
  • 3 tbsp. coconut oil or other neutral-flavored oil
  • salt and pepper
Optional ingredients:
  • dash of fish sauce for adding to fish skillet
  • dried chilis torn in half, for heat
  • chopped cashews, cilantro, green onions for garnish

Method
 

  1. Combine all ingredients for the coconut rice in rice cooker. If cooking on the stovetop, follow directions on package and substitute recommended amount of water for coconut milk.
  2. Sprinkle salt and pepper on both sides of tilapia and set aside.
  3. In a large pan, add oil and when hot add chili pepper and garlic and ginger and cook for 3 minutes using medium-high heat. Add bell pepper, tamarind, lime and fish to the pan (plus fish juice and chilis, if desired) and cook for another 3 minutes.
  4. Make space for your tilapia fillets in the center of the pan, add fish and cook covered for 5 minutes.
  5. Serve tilapia while hot with fresh rice, and top with cashews, cilantro and green onions.