Teriyaki Tilapia with Vegetables & Garlic-Ginger Rice

Teriyaki Tilapia

with Vegetables & Garlic-Ginger Rice

40 MIN
$11.94/serving 2 Servings
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  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets View recipe
  • with Shrimp

    From the Test Kitchen

    For our take on the Japanese favorite, we’re combining soy glaze and mirin (or sweet rice wine) to spoon over tilapia as it sears in the pan, resulting in the irresistibly savory-sweet flavor for which the sauce is prized. We’re serving it alongside aromatic rice and stir-fried bok choy and carrots, then giving it all a little kick of heat with a garnish of furikake.
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    Dietary Information

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      520 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Teriyaki Tilapia with Vegetables & Garlic-Ginger Rice
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Long Grain White Rice
    • 6 oz Carrots
    • 10 oz Baby Bok Choy
    • 2 cloves Garlic
    • 1 Piece Ginger
    • 2 Tbsps Soy Glaze
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Rice Vinegar
    • 1 tsp Furikake
    • 1 Tbsp Mirin (Salted Cooking Wine)
    time-saving
    tips & techniques
    Make the garlic-ginger rice
    1 Make the garlic-ginger rice

    Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 1 teaspoon (you may have extra). In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter); stir to combine. 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.

    Prepare the remaining ingredients & make the glaze
    2 Prepare the remaining ingredients & make the glaze

    Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Cut off and discard the root ends of the bok choy; thinly slice crosswise, separating the stems and leaves. In a bowl, combine the soy glaze, mirin, and 1/4 cup of water.

    Cook the vegetables
    3 Cook the vegetables

    In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced bok choy leaves and vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until combined and the leaves are wilted. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    Cook the shrimp & serve your dish
    4 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 the remaining sesame 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 glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the cooked shrimp (including any glaze from the pan) with the cooked vegetables and garlic-ginger rice. Garnish with the furikake. Enjoy! 

    Tips from Home Chefs

    Make the garlic-ginger rice
    1 Make the garlic-ginger rice

    Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 1 teaspoon (you may have extra). In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter); stir to combine. 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.

    2 Prepare the remaining ingredients & make the glaze

    Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Cut off and discard the root ends of the bok choy; thinly slice crosswise, separating the stems and leaves. In a bowl, combine the soy glaze, mirin, and 1/4 cup of water.

    Prepare the remaining ingredients & make the glaze
    Cook the vegetables
    3 Cook the vegetables

    In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced bok choy leaves and vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until combined and the leaves are wilted. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    4 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 the remaining sesame 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 glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the cooked shrimp (including any glaze from the pan) with the cooked vegetables and garlic-ginger rice. Garnish with the furikake. Enjoy! 

    Cook the shrimp & serve your dish
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