Curry-Glazed Tilapia & Rice with Ginger Mushrooms & Peppers
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Curry-Glazed Tilapia & Rice

with Ginger Mushrooms & Peppers

35 MIN
+$1.95/serving 4 Servings
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Available Options

  • with Tilapia
    includes 4 Sustainably Sourced Tilapia Fillets View recipe
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
    • with Shrimp

    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 mushrooms—tossed with both sesame oil and seeds—finish the dish on a hearty note.
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    • Nutrition
      PER SERVING
    • Calories
      530 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
    Curry-Glazed Tilapia & Rice with Ginger Mushrooms & Peppers
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • 1 cup Long Grain White Rice
    • 1 Tbsp Yellow Curry Paste
    • ½ lb Mushrooms
    • 2 Bell Peppers
    • 2 Tbsps Soy Sauce
    • ¼ cup Rice Flour
    • 1 Tbsp Sesame Oil
    • 1 tsp Black & White Sesame Seeds
    • 1 Piece Ginger
    • 3 Tbsps Roasted Peanuts
    • ⅓ cup Crispy Onions
    • 4 tsps Honey

    Curry-Glazed Tilapia & Rice

    Cook the rice
    1 Cook the rice

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

    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 the mushrooms into bite-sized pieces. 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 pieces, and mushroom pieces; 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 shrimp & serve your dish

    Pat the shrimp dry with paper towels (remove the tails if desired); season with salt and pepper (you'll omit the flour for shrimp). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated and cooked through. Turn off the heat. Serve the cooked shrimp (including any glaze from the pan) with the cooked rice and cooked vegetables. Garnish the shrimp with the peanut-onion mixture. Enjoy!

    Cook the shrimp & serve your dish
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