Spicy Ponzu Tilapia & Coconut Rice

with Spinach, Cabbage & Peanuts

30 MIN

4 Servings

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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.
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Nutrition

PER SERVING
Calories

600 Cals (est.)

View Full Nutrition

fresh

ingredients

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

Cook Along

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!