Spicy Orange-Glazed Yellowtail Fillets

Remove the honey from the refrigerator to bring to room temperature. Carefully rinse the rice (sifting through for any small stones or 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.

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Crack the eggs into a bowl; season with salt and pepper, then beat until smooth. Halve the orange; squeeze the juice into a bowl. Add the vinegar, honey (kneading the packet before opening), soy glaze, and as much of the gochujang as you’d like, depending on how spicy you’d like the sauce to be; whisk until thoroughly combined. Cut off and discard the stems of the shishito peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling.

Line a plate with parchment paper or lightly grease with oil. Heat a large pan (nonstick, if you have one) on medium-high until hot. Add the cashews and 1 teaspoon of olive oil. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Add the togarashi and sugar. Cook, stirring constantly, 1 to 2 minutes, or until combined and the sugar begins to dissolve. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until the cashews are coated and the water has cooked off. Transfer to the prepared plate in an even layer to avoid sticking; immediately season with salt. Set aside to cool. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced bell pepper and shishito pepper pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced bok choy and sautéed aromatics; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten eggs. Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and eggs to thoroughly combine. Transfer to a large bowl; taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

In the same pan, heat the sesame oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Transfer to the bowl of cooked vegetables and eggs; add the soy sauce and stir to combine. Taste, then season with salt and pepper if desired. Cover with the foil to keep warm. Wipe out the pan.

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. Cook 3 to 4 minutes, or until lightly browned. Flip the fish and add the glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the fish, 3 to 4 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 fried rice. Garnish with the candied cashews. Enjoy!

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