Crispy Tilapia & Bok Choy Rice with Sesame-Yuzu Sauce & Peanuts

Crispy Tilapia & Bok Choy Rice

with Sesame-Yuzu Sauce & Peanuts

30 MIN
+$5.99/serving 2 Servings
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Available Options

  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets View recipe
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
    • with Salmon

    From the Test Kitchen

    Here, you'll coat tilapia fillets in a combination of flour and togarashi---a staple of Japanese cuisine that highlights poppy seeds, dried orange peel, and more---before frying them in oil to achieve a delicate, crispy crust. They're served over bok choy rice, and topped with a creamy, subtly spicy sauce for rich, vibrant flavors in every bite.
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    • Nutrition
      PER SERVING
    • Calories
      900 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Crispy Tilapia & Bok Choy Rice with Sesame-Yuzu Sauce & Peanuts
    Title
    • 2 Skin-On Salmon Fillets
    • ½ cup Long Grain White Rice
    • 2 cloves Garlic
    • 10 oz Baby Bok Choy
    • 1 Tbsp Sesame Oil
    • ¼ cup Rice Flour
    • 3 Tbsps Roasted Peanuts
    • 1 Tbsp Yuzu Kosho
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 2 Tbsps Mayonnaise
    • 3 Tbsps Sesame Dressing
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the bok choy; cut off and discard the root ends, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts.

    Cook the bok choy
    3 Cook the bok choy

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and the bok choy leaves are wilted. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

    Cook the fish
    4 Cook the fish

    Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with enough of the togarashi to coat (you'll omit the flour for salmon). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Make the sauce & serve your dish
    5 Make the sauce & serve your dish

    Meanwhile, in a bowl, combine the sesame dressing, mayonnaise, 1 teaspoon of water, and as much of the yuzu kosho as you'd like, depending on how spicy you'd like the dish to be. To the pot of cooked rice, add the cooked bok choy and sesame oil; season with salt and pepper. Stir to combine. Serve the finished rice topped with the cooked fish and sauce. Garnish with the chopped peanuts. Enjoy!

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    Crispy Tilapia & Bok Choy Rice

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Prepare the ingredients

    Meanwhile, wash and dry the bok choy; cut off and discard the root ends, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts.

    Prepare the ingredients
    Cook the bok choy
    3 Cook the bok choy

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and the bok choy leaves are wilted. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

    4 Cook the fish

    Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with enough of the togarashi to coat (you'll omit the flour for salmon). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the fish
    Make the sauce & serve your dish
    5 Make the sauce & serve your dish

    Meanwhile, in a bowl, combine the sesame dressing, mayonnaise, 1 teaspoon of water, and as much of the yuzu kosho as you'd like, depending on how spicy you'd like the dish to be. To the pot of cooked rice, add the cooked bok choy and sesame oil; season with salt and pepper. Stir to combine. Serve the finished rice topped with the cooked fish and sauce. Garnish with the chopped peanuts. Enjoy!

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