In the Kitchen with Mama Mica: Coconut & Lemongrass Tilapia, Rice Vinegar Bean Salad

Serve your cold plate first.

Mix & toss:
Red Kidney Beans
Chopped Red Onion
Cilantro
Nakano Roasted Garlic Season Rice Vinegar

Marinate & Broil
Smother the tilapia in velvety Nigori (cloudy) Genshu (undiluted) coconut lemongrass saké. Add 3 pinches of dried Lemon Grass (I love Penzey's Spices!), and several dashes of both Galanga Ginger Powder and Five Spice Powder (stick with Oriental Mascot Brand).
Top with some of the leftover cilantro and onions from the bean salad for that extra fresh flavor.
Broil.

Serve with steamed rice, iced green tea, and the rest of the saké, of course.