Fresh and flavorful tilapia complimented by coconut sticky rice and Asian vegetables.

Serves 5

Gluten and Dairy Free


  • 5 each tilapia fillet, skinned
  • 1¼ tsp. sesame oil
  • 1¼ tbsp. Tamari soy sauce (gluten free)
  • 1¼ tsp. Sriracha hot sauce
  • ¼ tsp. cracked black pepper
  • 2½ tbsp. fresh ginger, sliced
  • 2½ tbsp. green onion, diced
  • 2½ tsp. sesame seeds, toasted
  • 2½ tsp. black sesame seeds

Coconut Sticky Rice

  • 1 cup Calrose medium rice
  • 1½ cups water
  • 5¾ tbsp. coconut milk
  • 2¾ tbsp. granulated sugar
  • ½ tsp. kosher salt

Asian Vegetables

  • 2½ tsp. sesame oil
  • 1¼ cup sugar snap peas
  • 1¼ cups matchstick carrots
  • 2½ cup fresh broccoli florets, blanched & shocked
  • 2½ tsp. ginger, puree
  • 2½ tsp. garlic, chopped


  1. Preheat oven to 325F.
  2. Place fish on foil sheets, drizzle each piece with sesame oil, soy sauce, and Sriracha. Season with pepper.
  3. Place ginger slices and green onion on top of the fish.
  4. Fold foil over to make a tent; bake for 15-20 minutes or until an internal temperature of 145F is reached.
  5. Garnish fish with sesame seeds.

Coconut Sticky Rice

  1. Soak rice in a bowl of water for 30 minutes; strain
  2. In a pan, bring the water to a boil, add rice and bring to a low simmer; cover and cook for 20 minutes.
  3. Combine the coconut milk, sugar, and salt in a separate pan; heat until sugar has dissolved, set aside.
  4. Gently stir rice to release steam, add the coconut liquid, combining quickly.

Asian Slaw

  1. Heat oil in a sauté pan, over medium heat.
  2. Add the peas, carrots, broccoli, ginger and garlic; sauté briefly until soft 2-3 minutes

Plate Assembly

For each serving place tilapia atop ½ cup coconut sticky rice, along the side of 1 cup Asian vegetables.