Wash and dry all produce. Peel and grate or mince ginger. Zest and quarter lime (quarter both limes for 4 servings). Chop cilantro leaves and stems. Halve and peel shallot; mince one half (mince both halves for 4). Mince half the garlic (mince all the garlic for 4).

In a small pot, combine rice, 3/4 cup water (11/2 cups for 4 servings), brown sugar, and 1/2 tsp salt (1 tsp for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, heat a large, preferably nonstick, pan over medium-high heat. Add coconut and cook, stirring constantly, until golden brown, 2-3 minutes. Transfer to a plate. Turn off heat and wipe out pan.

Place green beans in a medium microwave-safe bowl. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave until green beans are tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Carefully remove plastic wrap and toss beans with 1 TBSP butter. Keep covered until ready to serve.

Pat tilapia dry with paper towels; season generously with salt and pepper. Rub all over with turmeric. Heat a large drizzle of oil in pan used for coconut over mediumhigh heat. Add tilapia; cook until firm and cooked through, 4-6 minutes per side. Turn off heat; transfer to a plate. Wipe out pan. Heat a drizzle of oil in same pan over medium heat. Add ginger, shallot, and garlic; cook, stirring, until fragrant, 30 seconds to 1 minute. Stir in 1/4 cup water (1/3 cup for 4), stock concentrate, and juice from half the lime. Simmer until slightly reduced, 2-3 minutes.

Turn off heat under pan with sauce, then add 2 TBSP butter (3 TBSP for 4 servings). Stir in half the cilantro and season with salt and pepper. Fluff rice; stir in 1 TBSP butter, coconut, and lime zest. Season green beans with salt and pepper. Divide rice, green beans, and tilapia between plates. Spoon sauce over tilapia. Sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.