We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Spicy Ponzu Tilapia & Coconut Rice
with Spinach, Cabbage & Peanuts
30 MIN
4
Servings
From the Test Kitchen
A touch of bright, citrusy ponzu brightens up the umami-rich, aromatic pan sauce we’re using to top flaky tilapia fillets—perfectly complemented with creamy coconut rice and a garnish of crunchy peanuts and delicate crispy onions.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories600 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
4 Tilapia Fillets
-
1 13.5-Oz Can Light Coconut Milk
-
1 cup Long Grain White Rice
-
2 cloves Garlic
-
5 oz Baby Spinach
-
½ lb Red Cabbage
-
2 Scallions
-
1 Shallot
-
1 Tbsp Light Brown Sugar
-
1 Tbsp Sambal Oelek
-
⅓ cup Crispy Onions
-
2 Tbsps Vegetarian Ponzu Sauce
-
1 Tbsp Sesame Oil
-
3 Tbsps Roasted Peanuts
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & start the sauce
Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts. In a bowl, combine the chopped shallot, chopped garlic, sugar, ponzu sauce, 2 tablespoons of the coconut milk, 1/2 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Stir to combine.
2
Cook & finish the rice
In a medium pot, combine the rice, remaining coconut milk, and a big pinch of salt. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 14 to 16 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat; fluff with a fork. Add the spinach and 1/4 cup of hot water; stir until wilted and combined. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the cabbage
Meanwhile, in a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced cabbage and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. 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 with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.
*An instant-read thermometer should register 145°F.
5
Cook the sauce & serve your dish
To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked cabbage, cooked fish, and cooked sauce. Garnish with the crispy onions, sliced green tops of the scallions, and chopped peanuts. Enjoy!
1
Prepare the ingredients & start the sauce
Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts. In a bowl, combine the chopped shallot, chopped garlic, sugar, ponzu sauce, 2 tablespoons of the coconut milk, 1/2 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Stir to combine.
2
Cook & finish the rice
In a medium pot, combine the rice, remaining coconut milk, and a big pinch of salt. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 14 to 16 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat; fluff with a fork. Add the spinach and 1/4 cup of hot water; stir until wilted and combined. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the cabbage
Meanwhile, in a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced cabbage and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. 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 with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.
*An instant-read thermometer should register 145°F.
5
Cook the sauce & serve your dish
To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked cabbage, cooked fish, and cooked sauce. Garnish with the crispy onions, sliced green tops of the scallions, and chopped peanuts. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered