Flaky Tempura Tilapia
with Sesame-Lime Mixed Greens and Ginger Rice
Is there anything better than the light and airy crunch of something tempura-fried? Seriously, you could coat just about anything in that magical Japanese batter and we’d happily chow down. This recipe, though, happens to be extra special. Tilapia fillets turn addictively crispy on the outside and flaky-tender on the inside thanks to the easy technique. On the side, there’s a sesame-lime dressed salad and steamy ginger rice. For a finishing touch, the tilapia is topped with a creamy sriracha sauce. There are plenty of fish in the sea, but few as delicious as this!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 thumb
Ginger
½ cup
Jasmine Rice
11 ounce
Regal Springs Tilapia
(Contains Fish)
1 unit
Lime
2 tablespoon
Mayonnaise
(Contains Eggs)
2 tablespoon
Sour Cream
(Contains Milk)
2 teaspoon
Sriracha
1 tablespoon
Sesame Oil
2 ounce
Mixed Greens
4 ounce
Shredded Carrots
82 g
Tempura Mix
(Contains Eggs, Milk, Wheat)
Not included in your delivery
½ teaspoon
Sugar
1 teaspoon
Olive Oil
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Peel and mince or grate ginger. Heat 1 TBSP butter in a small pot over mediumhigh heat. Add half the ginger and cook until softened, 30-60 seconds. Add rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Meanwhile, pat tilapia very dry with paper towels. Cut each fillet into four pieces; season all over with salt and pepper. Set aside. Quarter lime. In a small bowl, combine mayonnaise, sour cream, a squeeze of lime juice, a pinch of salt, and sriracha to taste. Add water 1 tsp water at a time until mixture reaches a drizzling consistency.
In a large bowl, whisk together sesame oil, juice from half the lime, a drizzle of olive oil, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt and pepper. Add mixed greens, carrots, and remaining ginger to bowl with dressing; toss to coat. Season generously with salt and pepper. Taste and add more lime juice if desired.
In a second large bowl, combine tempura mix, ⅓ cup cold water (⅔ cup for 4 servings), and ½ tsp salt (1 tsp for 4). Heat a ⅓-inch-layer of oil in a large, heavy-bottomed pan over medium-high heat. Patting dry again first if necessary, stir tilapia into batter until fully coated. Line a plate with paper towels.
Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches if necessary, add coated tilapia. Cook until golden brown on first side, 2-3 minutes; flip with tongs and cook until golden brown on second side and cooked all the way through, 2-3 minutes more. Transfer to paper-towellined plate. Immediately season with salt and pepper.
Fluff rice with a fork and season with salt and pepper. Divide between plates with tilapia and salad. Drizzle tilapia with sriracha sauce (or serve on the side for dipping).
