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Glazed Tilapia & Garlic Rice
with Carrots, Bok Choy & Peanuts
30 MIN
2 Servings
From the Test Kitchen
To elevate simply seared tilapia, we’re topping it with a tart and sweet glaze that combines miso paste, honey, and tamarind paste—made from the pleasantly sour, sticky fruit of the tropical tamarind tree. It's the perfect match for sides of garlic rice and a colorful vegetable sauté.
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NutritionPER SERVING
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Calories690 Cals (est.)
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fresh
ingredients
Title
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2 Tilapia Fillets
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½ cup Long Grain White Rice
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2 Scallions
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10 oz Baby Bok Choy
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6 oz Carrots
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2 cloves Garlic
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2 tsps Tamarind Paste
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4 tsps Honey
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1 Tbsp Sweet White Miso Paste
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3 Tbsps Roasted Peanuts
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1 oz Salted Butter
step-by-step
instructions
1
Prepare the ingredients & make the glaze
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel the carrots and thinly slice on an angle. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Roughly chop the peanuts. In a bowl, whisk together the miso paste, honey (kneading the packet before opening), tamarind paste, and 2 tablespoons of water.
2
Make the garlic rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, chopped garlic, 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.
3
Cook the vegetables
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots, sliced white bottoms of the scallions, and chopped bok choy stems in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy leaves; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a bowl; cover with foil to keep warm.
5
Cook the tilapia & serve your dish
Pat the tilapia 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 tilapia. Cook 3 to 4 minutes, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the butter and glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the tilapia, 1 to 2 minutes, or until the tilapia is coated and cooked through.* Turn off the heat. Serve the garlic rice topped with the cooked vegetables and cooked tilapia (including any glaze from the pan). Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & make the glaze
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel the carrots and thinly slice on an angle. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Roughly chop the peanuts. In a bowl, whisk together the miso paste, honey (kneading the packet before opening), tamarind paste, and 2 tablespoons of water.
2
Make the garlic rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, chopped garlic, 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.
3
Cook the vegetables
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots, sliced white bottoms of the scallions, and chopped bok choy stems in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy leaves; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a bowl; cover with foil to keep warm.
5
Cook the tilapia & serve your dish
Pat the tilapia 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 tilapia. Cook 3 to 4 minutes, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the butter and glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the tilapia, 1 to 2 minutes, or until the tilapia is coated and cooked through.* Turn off the heat. Serve the garlic rice topped with the cooked vegetables and cooked tilapia (including any glaze from the pan). Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!
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