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

Crispy Tilapia & Sesame-Yuzu Sauce

with Bok Choy & Mushrooms

30 MIN
+$3.99/serving 4 Servings
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  • with Tilapia
    includes 4 Sustainably Sourced Tilapia Fillets View recipe
  • with Salmon
    includes four 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 crust. Sautéed bok choy and mushrooms over fluffy white rice are the perfect accompaniment to this crispy, flaky fish.
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    • Nutrition
      PER SERVING
    • Calories
      860 Cals (est.)
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    ingredients
    Crispy Tilapia & Sesame-Yuzu Sauce with Bok Choy & Mushrooms
    Title
    • 4 Skin-On Salmon 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
    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 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.

    Prepare the ingredients
    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.

    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.

    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 the togarashi (you'll omit the flour for salmon). In the same pan, heat a drizzle of olive oil on medium-high. 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, 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!

    Tips from Home Chefs

    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 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 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 the togarashi (you'll omit the flour for salmon). In the same pan, heat a drizzle of olive oil on medium-high. 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, 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!

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