Sweet Chili Tilapia & Sesame Breadcrumbs

with Garlic Rice & Mushrooms

35 MIN

+$1.95/serving 4 Servings

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with Shrimp

From the Test Kitchen

This dish is packed with umami (or savory) flavors thanks to a sweet chili-sambal glaze we're spooning over flaky tilapia fillets, and crispy panko breadcrumbs cooked with nutty sesame oil to sprinkle on top. For bright, aromatic accompaniments, we're serving them with sides of garlic rice and sautéed vegetables finished with fresh lime juice.
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Nutrition

PER SERVING
Calories

490 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Tail-On Shrimp (Peeled & Deveined)
¼ cup Sweet Chili Sauce
2 Scallions
1 Lime
1 cup Long Grain White Rice
½ lb Mushrooms
15 oz Baby Bok Choy
1 oz Salted Butter
2 cloves Garlic
1 Tbsp Sambal Oelek
1 Tbsp Sesame Oil
¼ cup Panko Breadcrumbs
1 tsp Black & White Sesame Seeds
2 Tbsps Soy Sauce

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the glaze

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; roughly chop. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the lime crosswise. In a bowl, combine the soy sauce, sweet chili sauce, the juice of 1 lime half, 2 teaspoons 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.

2 Make the garlic rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, chopped garlic, 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.

3 Make the sesame breadcrumbs

Meanwhile, in a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a plate. Wipe out the pan.

4 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat. Carefully stir in the juice of the remaining lime half. Taste, then season with salt and pepper if desired. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

5 Cook the shrimp & serve your dish

Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the butter and glaze (carefully, as the liquid may splatter). Cook, stirring frequently and spooning the glaze over the shrimp, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Serve the cooked shrimp (including any glaze from the pan) with the garlic rice and cooked vegetables. Top the shrimp with the sesame breadcrumbs. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!