Glazed Tilapia & Garlic Rice with Carrots, Bok Choy & Peanuts

Glazed Tilapia & Garlic Rice

with Carrots, Bok Choy & Peanuts

30 MIN
+$1.95/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 View recipe
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
  • with Shrimp

    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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    • Nutrition
      PER SERVING
    • Calories
      660 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Glazed Tilapia & Garlic Rice with Carrots, Bok Choy & Peanuts
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Long Grain White Rice
    • 2 tsps Tamarind Paste
    • 10 oz Baby Bok Choy
    • 6 oz Carrots
    • 2 Scallions
    • 2 cloves Garlic
    • 1 Tbsp Sweet White Miso Paste
    • 4 tsps Honey
    • 3 Tbsps Roasted Peanuts
    • 1 oz Salted Butter
    Prepare the ingredients & make the glaze
    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.

    Make the garlic rice
    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.

    Cook the vegetables
    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.

    Cook the shrimp & serve your dish
    5 Cook the shrimp & serve your dish

    Pat the shrimp dry with paper towels (remove the tails if desired); season with salt and pepper. 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 butter and glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the garlic rice topped with the cooked vegetables and cooked shrimp (including any glaze from the pan). Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the glaze
    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.

    Make the garlic rice
    Cook the vegetables
    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 shrimp & serve your dish

    Pat the shrimp dry with paper towels (remove the tails if desired); season with salt and pepper. 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 butter and glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the garlic rice topped with the cooked vegetables and cooked shrimp (including any glaze from the pan). Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!

    Cook the shrimp & serve your dish
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