A duo is unforgettable, we combine the soft, slightly sweet texture of sticky rice with the tender, flaky goodness of baked tilapia. This delightful pair creates a balanced meal that is both comforting and satisfying. The carrots add a whole new level of vibrant color and natural sweetness, complementing the dish with a subtle crunch that enhances the overall texture and experience. To elevate the flavours even further, we incorporate a drizzle of citrus-infused sauce that ties all the elements together. The zesty brightness of the citrus not only enhances the taste of the tilapia but also cuts through the richness of the sticky rice, offering a refreshing contrast that keeps every bite invigorating.
Ingredients
- 250g Tilapia Fillets
- 1 tbsp olive oil
- 1 tbsp butter, melted
- 1 tbsp Lemon Pepper
- 1 tsp garlic powder
- 1 pinch Crushed Red Chilli
- 1 Lemon - fresh squeezed
- 1 tsp fresh dill
- salt and Ground White Pepper
- 1 cup cooked Sticky Rice
- Organic Carrots
Instructions
- Lay the tilapia on a baking sheet, top with butter and olive. Sprinkle with lemon pepper, garlic powder, salt and pepper, chilli flakes and lemon juice.
- Bake at 200 degrees for 15 minutes or until you see a white opaque juice coming from the fish. This is a sign that the fish is fully cooked.
- Add the cup of rice and 2 cups of water to a pan, bring to boil. Please a lid on top and leave for about 20 minutes until totally cooked. Garnish the tilapia with fresh dill and serve over sticky rice.
- Carrots: Wash and steam in flat pan with about half a cup of water. Steam for about 5 - 10 minutes or until tender.
- Coat with 1 tablespoon melted butter, season with salt and pepper and garnish with fresh chopped dill.