Thai-Style Glazed Tilapia

with Sautéed Vegetables & Crispy Onions

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories Group 22 Created with Sketch.
    Nutrition Label
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The star of this dish is the umami-rich glaze (made from yellow curry paste, soy sauce, and honey) we’re using to baste flaky tilapia fillets, an easy technique for even cooking that imbues the fish with all the glaze’s bright flavors. Tender sweet peppers and verdant green beans—tossed with both sesame oil and seeds—finish the dish on a refreshing, crisp note.

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fresh
ingredients
Thai-Style Glazed Tilapia with Sautéed Vegetables & Crispy Onions
Title
  • 4 Tilapia Fillets
  • 1 cup Jasmine Rice
  • ½ lb Sweet Peppers
  • 2 Tbsps Honey
  • 2 Tbsps Soy Sauce
  • ¼ cup Rice Flour
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Yellow Curry Paste
  • 1 1-Inch Piece Ginger
  • 3 Tbsps Roasted Peanuts
  • ⅓ cup Crispy Onions
  • 6 oz Green Beans
  • 1 tsp Black & White Sesame Seeds
tried-and-true
kitchen tools
step-by-step
instructions
Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine the rice, 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Prepare the ingredients & make the glaze:
2 Prepare the ingredients & make the glaze:

Meanwhile, wash and dry the fresh produce. Peel and finely chop the ginger. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Combine in a bowl. Cut off and discard the stems of the green beans. Roughly chop the peanuts; place in a bowl. Add the crispy onions and stir to combine. In a separate bowl, whisk together the honey (kneading the packet before opening), soy sauce, 1/4 cup of warm water, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. 

Cook the vegetables:
3 Cook the vegetables:

In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the prepared ginger, peppers, and green beans; season with salt and pepper. Cook, stirring frequently, 5 to 7 minutes, or until softened. Transfer to a bowl and stir in the sesame seeds. Cover with foil to keep warm. Wipe out the pan. 

Cook the fish & serve your dish:
4 Cook the fish & serve your dish:

Pat the fish dry with paper towels; season with salt and pepper on both sides. Place the flour on a large plate. Working one piece at a time, thoroughly coat the seasoned fish in the flour. In the same pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the coated fish (shaking off any excess flour before adding) and cook 3 to 4 minutes, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the fish, 1 to 2 minutes, or until the fish is coated and cooked through. Turn off the heat. Serve the cooked fish (including any glaze from the pan) and cooked rice with the cooked vegetables on the side. Garnish the fish with the peanut-onion mixture. Enjoy! 

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Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine the rice, 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, 12 to 14 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 ingredients & make the glaze:

Meanwhile, wash and dry the fresh produce. Peel and finely chop the ginger. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Combine in a bowl. Cut off and discard the stems of the green beans. Roughly chop the peanuts; place in a bowl. Add the crispy onions and stir to combine. In a separate bowl, whisk together the honey (kneading the packet before opening), soy sauce, 1/4 cup of warm water, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. 

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

In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the prepared ginger, peppers, and green beans; season with salt and pepper. Cook, stirring frequently, 5 to 7 minutes, or until softened. Transfer to a bowl and stir in the sesame seeds. Cover with foil to keep warm. Wipe out the pan. 

4 Cook the fish & serve your dish:

Pat the fish dry with paper towels; season with salt and pepper on both sides. Place the flour on a large plate. Working one piece at a time, thoroughly coat the seasoned fish in the flour. In the same pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the coated fish (shaking off any excess flour before adding) and cook 3 to 4 minutes, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the fish, 1 to 2 minutes, or until the fish is coated and cooked through. Turn off the heat. Serve the cooked fish (including any glaze from the pan) and cooked rice with the cooked vegetables on the side. Garnish the fish with the peanut-onion mixture. Enjoy! 

Cook the fish & serve your dish: