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Spicy Ponzu Tilapia & Coconut Rice
with Spinach, Cabbage & Peanuts
30 minWellness at Blue Apron
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Recipe only available for Friday delivery.
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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4 Servings
- Est. 600 Cals/serving
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DownloadPlease 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.
A touch of bright citrus brightens up this umami-rich dish thanks to the tart lemon in the ponzu sauce we’re topping flaky tilapia fillets with—perfectly complemented with creamy coconut rice mixed with crunchy, verdant veggies.
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fresh
ingredients
Title
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4 Tilapia Fillets
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1 13.5-Oz Can Light Coconut Milk
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1 cup Long Grain White Rice
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2 cloves Garlic
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5 oz Baby Spinach
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½ lb Red Cabbage
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2 Scallions
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1 Shallot
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1 Tbsp Light Brown Sugar
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1 Tbsp Sambal Oelek
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⅓ cup Crispy Onions
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2 Tbsps Vegetarian Ponzu Sauce
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1 Tbsp Sesame Oil
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3 Tbsps Roasted Peanuts
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. In a bowl, combine the chopped shallot, chopped garlic, sugar, ponzu sauce, 2 tablespoons of 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 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 plate; cover with foil to keep warm.
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 and sliced green tops of the scallions. 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. In a bowl, combine the chopped shallot, chopped garlic, sugar, ponzu sauce, 2 tablespoons of 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 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 plate; cover with foil to keep warm.
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 and sliced green tops of the scallions. Enjoy!
Tips from Home Chefs
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