Orange-Miso Tilapia

with Rice & Ponzu Bok Choy

30 MIN

+$2.95/serving 4 Servings

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with Salmon

From the Test Kitchen

This dish highlights an umami-rich pan sauce drizzled over seared tilapia, which you’ll make with a savory-sweet mix of miso paste, orange marmalade, and butter. A bed of white rice is the perfect accompaniment to soak up all of the delicious, saucy bites.
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Nutrition

PER SERVING
Calories

700 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Skin-On Salmon Fillets
1 cup Long Grain White Rice
3 Tbsps Sweet White Miso Paste
2 cloves Garlic
2 Scallions
2 oz Salted Butter
15 oz Baby Bok Choy
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
2 Tbsps Vegetarian Ponzu Sauce
2 Tbsps Orange Marmalade
2 Tbsps Rice Vinegar
¼ tsp Crushed Red Pepper Flakes
1 tsp Furikake

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; thinly slice crosswise. In a bowl, whisk together the miso paste, vinegar, orange marmalade, and 1/4 cup of water. Season with salt and pepper.

2 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and half the chopped garlic. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). 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. Cover to keep warm.

3 Cook the bok choy

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the remaining chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sliced bok choy and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat; add the ponzu sauce and stir to combine. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

4 Cook the fish

Pat the fish dry with paper towels. Season on both sides with salt and pepper. Season only on the skinless side with the spice blend. 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 and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

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

5 Finish the sauce & serve your dish

Add the sauce (carefully, as the liquid may splatter) to the pan of reserved fond. Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the cooked fish with the cooked rice and cooked bok choy. Top the fish with the finished sauce. Garnish with the furikake and sliced green tops of the scallions. Enjoy!