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Crispy Tilapia & Bok Choy Rice
with Sesame-Yuzu Sauce & Peanuts
30 MIN
+$5.99/serving
2 Servings
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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NutritionPER SERVING
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Calories900 Cals (est.)
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fresh
ingredients
Title
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2 Skin-On Salmon Fillets
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½ cup Long Grain White Rice
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2 cloves Garlic
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10 oz Baby Bok Choy
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1 Tbsp Sesame Oil
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¼ cup Rice Flour
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3 Tbsps Roasted Peanuts
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1 Tbsp Yuzu Kosho
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1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
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2 Tbsps Mayonnaise
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3 Tbsps Sesame Dressing
step-by-step
instructions
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.
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.
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!
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.
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.
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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