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Sweet Chili Tilapia & Sesame Breadcrumbs
with Garlic Rice & Snow Peas
35 MIN
+$1.45/serving
4 Servings
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 snow peas finished with fresh lime juice.
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NutritionPER SERVING
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Calories720 Cals (est.)
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fresh
ingredients
Title
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4 Skin-On Salmon Fillets
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1 cup Long Grain White Rice
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2 Scallions
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½ lb Snow Peas
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2 cloves Garlic
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1 Lime
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½ lb Mushrooms
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¼ cup Sweet Chili Sauce
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1 oz Salted Butter
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1 Tbsp Sambal Oelek
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1 Tbsp Sesame Oil
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¼ cup Panko Breadcrumbs
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1 tsp Black & White Sesame Seeds
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2 Tbsps Soy Sauce
time-saving
tips & techniques
step-by-step
instructions
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. If desired, remove the tough strings from the snow peas. 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; season with salt and pepper.
2
Cook the 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 snow peas and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat and 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 fish & serve your dish
Pat the fish dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 1 to 2 minutes. Add the glaze (carefully, as the liquid may splatter) and butter. Cook, stirring frequently and spooning the glaze over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Serve the garlic rice with the cooked fish (including any remaining glaze from the pan) and cooked vegetables. Top the fish with the sesame breadcrumbs. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
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. If desired, remove the tough strings from the snow peas. 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; season with salt and pepper.
2
Cook the 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 snow peas and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat and 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 fish & serve your dish
Pat the fish dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 1 to 2 minutes. Add the glaze (carefully, as the liquid may splatter) and butter. Cook, stirring frequently and spooning the glaze over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Serve the garlic rice with the cooked fish (including any remaining glaze from the pan) and cooked vegetables. Top the fish with the sesame breadcrumbs. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
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