Name: Crispy Tilapia with Teriyaki Mixed Peppers, Green Onions & Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 355 ml chicken or vegetable broth; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 3 green bell peppers; 3 small bunches green onions (scallions); 1 ½ cups jasmine rice; 3 red bell peppers; 1.02 kg tilapia fillet; black pepper; cornstarch; crushed red pepper; extra virgin olive oil; honey; rice vinegar; salt; soy sauce

Crispy Tilapia with Teriyaki Mixed Peppers, Green Onions & RiceCrispy Tilapia with Teriyaki Mixed Peppers, Green Onions & Rice — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

355 ml chicken or vegetable broth

3 cloves garlic

3 (2 ½ cm) pieces ginger root

3 green bell peppers

3 small bunches green onions (scallions)

1 ½ cups jasmine rice

3 red bell peppers

1.02 kg tilapia fillet

black pepper

cornstarch

crushed red pepper

extra virgin olive oil

honey

rice vinegar

salt

soy sauce

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Trim, seed, and thinly slice bell peppers; transfer to a large bowl.

Trim green onions and cut into 3-inch pieces; add to the bowl with the peppers and set aside.

Pat the tilapia dry with paper towels and place on a large plate; sprinkle with salt and pepper on both sides.

Preheat a large pot over medium-high heat.

While the pot heats up, sprinkle cornstarch over both sides of each fillet and press gently to adhere.

Once the pot is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add tilapia and cook, flipping once, until crispy and easily flakes with a fork, about 6 minutes. Remove to a clean plate and loosely cover with aluminum foil.

Meanwhile, peel and mince garlic and ginger; transfer to a medium bowl.

Add broth, soy sauce, additional cornstarch, vinegar, honey, and crushed red pepper to the bowl with the garlic and ginger; whisk to combine the sauce and set aside.

Return pot to medium-high heat.

Once the pot is hot, add more oil and swirl to coat the bottom. Add peppers and green onions to the pot; stir-fry until veggies are fork-tender, 6-7 minutes.

Add sauce to the pot and continue to cook, stirring often, until sauce thickens, 2-3 minutes.

To serve, divide rice, tilapia, veggies, and sauce between plates. Enjoy!

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