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Sweet Chili-Ponzu Catfish & Green Beans

with Coconut-Ginger Rice

  • icon_cook Created with Sketch.
    Cook Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 645 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this flavorful, summery dish, we’re featuring flaky catfish and crisp, warm-weather green beans, topped with a satisfying combination of citrusy ponzu and sweet chili sauce. On the side, we’re jazzing up jasmine rice by simmering it with zucchini, fragrant ginger and the sweet, rich flavors of coconut. A garnish of peppery Thai basil and crunchy peanuts rounds out the meal in delicious fashion.

fresh
ingredients
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off and discard the stem ends of the green beans. Medium dice the squash. Peel and finely chop the ginger. Quarter the limes. Pick the basil leaves off the stems; discard the stems. Roughly chop the peanuts. In a bowl, combine the coconut milk powder and ½ cup of water; whisk until smooth.

Make the coconut rice:
3 Make the coconut rice:

In the same pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash and ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Stir in the rice, coconut milk powder mixture, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Transfer to a serving dish and set aside in a warm place.

Make the sauce:
4 Make the sauce:

While the rice simmers, in a small bowl, combine the ponzu sauce, sweet chili sauce and the juice of 4 lime wedges. Stir to combine and season with salt and pepper to taste.

Cook the catfish & finish the green beans:
5 Cook the catfish & finish the green beans:

While the rice continues to simmer, pat the catfish dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned catfish. Cook 3 to 5 minutes, or until lightly browned. Flip and add the blanched green beans and sauce; season with salt and pepper. Cook, spooning the sauce over the catfish, 3 to 4 minutes, or until the catfish is cooked through. Remove from heat; season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Transfer the cooked catfish, green beans and sauce to a serving dish. Serve with the coconut rice. Garnish with the basil, peanuts and remaining lime wedges. Enjoy!

Tips from Home Chefs

About Blue Apron

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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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off and discard the stem ends of the green beans. Medium dice the squash. Peel and finely chop the ginger. Quarter the limes. Pick the basil leaves off the stems; discard the stems. Roughly chop the peanuts. In a bowl, combine the coconut milk powder and ½ cup of water; whisk until smooth.

Make the coconut rice:
3 Make the coconut rice:

In the same pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash and ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Stir in the rice, coconut milk powder mixture, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Transfer to a serving dish and set aside in a warm place.

4 Make the sauce:

While the rice simmers, in a small bowl, combine the ponzu sauce, sweet chili sauce and the juice of 4 lime wedges. Stir to combine and season with salt and pepper to taste.

Make the sauce:
5 Cook the catfish & finish the green beans:

While the rice continues to simmer, pat the catfish dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned catfish. Cook 3 to 5 minutes, or until lightly browned. Flip and add the blanched green beans and sauce; season with salt and pepper. Cook, spooning the sauce over the catfish, 3 to 4 minutes, or until the catfish is cooked through. Remove from heat; season with salt and pepper to taste.

6 Serve your dish:

Transfer the cooked catfish, green beans and sauce to a serving dish. Serve with the coconut rice. Garnish with the basil, peanuts and remaining lime wedges. Enjoy!

Serve your dish: