Tilapia with scallion sriracha pesto

Inspired by Hello Fresh's receipe

Ingredients

• 2 thumbs minced or grated ginger
• 8 finely chopped scallions
• 2 lemons, 1 halved (for juicing), 1 cut into wedges.
• 1 cup jasmine rice
• 2 tbsp sesame oil
• 1 tbsp sesame seeds
• 2 tsp sriracha
• 3 filet tilapia
• 2 tbsp soy sauce
• 1 tbsp cooking oil
• 2 tbsp olive oil
• 2 tbsp butter

Directions

1. Rice: Add 2 tbsp ginger and a pinch of salt to rice. We use a rice cooker.
2. Scallion pesto
   • While the rice is cooking, combine scallions, sesame oil, sesame seeds, 2 tbsp olive oil, 2 tsp ginger, 2 tsp sugar, and lemon juice (from the halved lemon).
   • Add sriracha, salt, pepper, ginger, and lemon juice to taste (in that order).
3. Cook fish
   • Pat tilapia dry with paper towels and season generously with salt and pepper.
   • Preheat pan until oil is brown, add tilapia and cook until browned and cooked through, typically 4-6 minutes per side.

Serve

Fluff rice with a fork and season with salt and pepper. Arrange tilapia over rice and drizzle or ladle the pesto and soy sauce to taste. Serve with lemon wedges on the side.