Curry & Soy-Glazed Tilapia with Zucchini & Cashews

Curry & Soy-Glazed Tilapia

with Zucchini & Cashews

30 MIN
$14.94/serving 2 Servings
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  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets View recipe
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Salmon

    From the Test Kitchen

    This vibrant, delicious dish features flaky tilapia coated with a flavorful sauce made with spicy curry paste and sweet soy glaze. To balance the bold flavors, we’re serving it all over a duo of white rice and simply sautéed zucchini.
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    • Nutrition
      PER SERVING
    • Calories
      780 Cals (est.)
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    fresh
    ingredients
    Curry & Soy-Glazed Tilapia with Zucchini & Cashews
    Title
    • 2 Skin-On Salmon Fillets
    • ½ cup Long Grain White Rice
    • 2 Tbsps Soy Glaze
    • 1 Zucchini
    • 2 Scallions
    • 1 Tbsp Yellow Curry Paste
    • 1 oz Salted Butter
    • 3 Tbsps Roasted Cashews
    • 1 tsp Black & White Sesame Seeds
    • 1 oz Pickled Peppadew Peppers
    time-saving
    tips & techniques
    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 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.  

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

    Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peppers. Roughly chop the cashews. In a bowl, whisk together the soy glaze, curry paste, and 2 tablespoons of water.

    Cook the zucchini & finish the rice
    3 Cook the zucchini & finish the rice

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and chopped peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and combined. Turn off the heat. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm.

    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. 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 the fish and add the glaze (carefully, as the liquid may splatter) and butter. Cook, stirring frequently and 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) over the finished rice. Garnish with the sliced green tops of the scallions, chopped cashews, and sesame seeds. Enjoy! 

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

    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 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 & make the glaze

    Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peppers. Roughly chop the cashews. In a bowl, whisk together the soy glaze, curry paste, and 2 tablespoons of water.

    Prepare the ingredients & make the glaze
    Cook the zucchini & finish the rice
    3 Cook the zucchini & finish the rice

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and chopped peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and combined. Turn off the heat. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm.

    4 Cook the fish & serve your dish

    Pat the fish dry with paper towels. Season with salt and pepper on both sides. 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 the fish and add the glaze (carefully, as the liquid may splatter) and butter. Cook, stirring frequently and 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) over the finished rice. Garnish with the sliced green tops of the scallions, chopped cashews, and sesame seeds. Enjoy! 

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

    Cook the fish & serve your dish
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