Curry-Glazed Tilapia & Rice with Ginger Green Beans & Peppers

Curry-Glazed Tilapia & Rice

with Ginger Green Beans & Peppers

35 MIN
4 Servings
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From the Test Kitchen

The star of this dish is the umami-rich glaze (made from yellow curry paste, soy sauce, and honey) we’re using to baste flaky tilapia fillets, an easy technique for even cooking that imbues the fish with all the glaze’s bright flavors. Tender peppers and verdant green beans—tossed with both sesame oil and seeds—finish the dish on a refreshing, crisp note.
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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
Curry-Glazed Tilapia & Rice with Ginger Green Beans & Peppers
Title
  • 4 Tilapia Fillets
  • 1 cup Long Grain White Rice
  • 6 oz Green Beans
  • 2 Red, Yellow, Or Orange Bell Peppers
  • 1 Tbsp Yellow Curry Paste
  • 2 Tbsps Honey
  • 2 Tbsps Soy Sauce
  • ¼ cup Rice Flour
  • 1 Tbsp Sesame Oil
  • 1 Piece Ginger
  • 3 Tbsps Roasted Peanuts
  • ⅓ cup Crispy Onions
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
How To: Peel & Mince Ginger
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice
1 Cook the rice

Remove the honey from the refrigerator to bring to room temperature. 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.

Prepare the ingredients & make the glaze
2 Prepare the ingredients & make the glaze

Meanwhile, wash and dry the fresh produce. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then cut crosswise into 1-inch strips. Cut off and discard any stem ends from the green beans. Roughly chop the peanuts; place in a bowl. Add the crispy onions and stir to combine. In a separate bowl, whisk together the honey (kneading the packet before opening), soy sauce, 1/4 cup of warm water, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. 

Cook the vegetables
3 Cook the vegetables

In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped ginger, pepper strips, and green beans; season with salt and pepper. Cook, stirring frequently, 5 to 7 minutes, or until softened. Transfer to a bowl and stir in the sesame seeds. Cover with foil to keep warm. Wipe out the pan.

Cook the fish & serve your dish
4 Cook the fish & serve your dish

Pat the fish dry with paper towels; season with salt and pepper on both sides. Place the flour on a large plate. Working one piece at a time, thoroughly coat the seasoned fish in the flour. In the same pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the coated fish (tapping off any excess flour before adding). Cook 3 to 4 minutes, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. Serve the cooked fish (including any glaze from the pan) and cooked rice with the cooked vegetables. Garnish the fish with the peanut-onion mixture. Enjoy!

*An instant-read thermometer should register 145°F.

Tips from Home Chefs

Curry-Glazed Tilapia & Rice

Cook the rice
1 Cook the rice

Remove the honey from the refrigerator to bring to room temperature. 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.

2 Prepare the ingredients & make the glaze

Meanwhile, wash and dry the fresh produce. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then cut crosswise into 1-inch strips. Cut off and discard any stem ends from the green beans. Roughly chop the peanuts; place in a bowl. Add the crispy onions and stir to combine. In a separate bowl, whisk together the honey (kneading the packet before opening), soy sauce, 1/4 cup of warm water, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. 

Prepare the ingredients & make the glaze
Cook the vegetables
3 Cook the vegetables

In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped ginger, pepper strips, and green beans; season with salt and pepper. Cook, stirring frequently, 5 to 7 minutes, or until softened. Transfer to a bowl and stir in the sesame seeds. Cover with foil to keep warm. Wipe out the pan.

4 Cook the fish & serve your dish

Pat the fish dry with paper towels; season with salt and pepper on both sides. Place the flour on a large plate. Working one piece at a time, thoroughly coat the seasoned fish in the flour. In the same pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the coated fish (tapping off any excess flour before adding). Cook 3 to 4 minutes, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. Serve the cooked fish (including any glaze from the pan) and cooked rice with the cooked vegetables. Garnish the fish with the peanut-onion mixture. Enjoy!

*An instant-read thermometer should register 145°F.

Cook the fish & serve your dish
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