Crispy Tilapia & Sesame-Yuzu Sauce with Bok Choy & Mushrooms

Crispy Tilapia & Sesame-Yuzu Sauce

with Bok Choy & Mushrooms

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Tilapia
    includes 4 Sustainably Sourced Tilapia Fillets
  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Tilapia

    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 crust. Sautéed bok choy and mushrooms over fluffy white rice are the perfect accompaniment to this crispy, flaky fish.

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
    fresh
    ingredients
    Crispy Tilapia & Sesame-Yuzu Sauce with Bok Choy & Mushrooms
    Title
    • 4 Tilapia Fillets
    • 1 cup Long Grain White Rice
    • 2 cloves Garlic
    • 15 oz Baby Bok Choy
    • ¼ cup Rice Flour
    • 1 Tbsp Sesame Oil
    • 3 Tbsps Roasted Peanuts
    • 2 Tbsps Yuzu Kosho
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • ¼ cup Mayonnaise
    • ⅓ cup Sesame Dressing
    • ½ lb Mushrooms
    • 2 Tbsps Soy Sauce

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 2 cups 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. Add the sesame oil; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the root ends of the bok choy, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts.

    Prepare the ingredients
    Cook the vegetables
    3 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. 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. Add the soy sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

    4 Coat & cook the fish

    Place the flour and togarashi on a large plate; season with salt and pepper. Stir to combine. Pat the fish dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned flour. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated fish (tapping off any excess flour before adding). Cook 3 to 4 minutes per side, or until browned and cooked through.* Turn off the heat.

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

    Coat & 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, and as much of the yuzu kosho as you'd like, depending on how spicy you'd like the dish to be. Serve the cooked fish with the cooked rice and cooked vegetables. Top the fish with the sauce. Garnish with the chopped peanuts. Enjoy!

    Browse Steps
    1 of 5