Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Thai-Style Glazed Tilapia
with Sautéed Vegetables & Crispy Onions
30 MIN
+$2.95/serving
2 Servings
From the Test Kitchen
The star of this dish is the umami-rich glaze (made from yellow curry paste, soy sauce, and brown sugar) 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. It's all complete with a bed of white rice and a side of sweet peppers and verdant green beans—tossed with both sesame oil and seeds.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories700 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
10 oz Tail-On Shrimp (Peeled & Deveined)
-
½ cup Long Grain White Rice
-
6 oz Green Beans
-
4 oz Sweet Peppers
-
1 Tbsp Yellow Curry Paste
-
1 Tbsp Soy Sauce
-
¼ cup Rice Flour
-
1 Tbsp Sesame Oil
-
3 Tbsps Roasted Peanuts
-
⅓ cup Crispy Onions
-
1 Tbsp Light Brown Sugar
-
1 Piece Ginger
-
1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup 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.
2
Prepare the ingredients & make the glaze
Meanwhile, wash and dry the fresh produce. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Cut off and discard any stem ends from 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 sugar, 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.
3
Cook the vegetables
In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped ginger, quartered 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 shrimp & serve your dish
Pat the shrimp dry with paper towels (remove the tails if desired); season with salt and pepper (you'll omit the flour for shrimp). 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 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 rice and cooked vegetables. Garnish the shrimp with the peanut-onion mixture. Enjoy!
1
Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup 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.
2
Prepare the ingredients & make the glaze
Meanwhile, wash and dry the fresh produce. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Cut off and discard any stem ends from 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 sugar, 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.
3
Cook the vegetables
In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped ginger, quartered 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 shrimp & serve your dish
Pat the shrimp dry with paper towels (remove the tails if desired); season with salt and pepper (you'll omit the flour for shrimp). 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 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 rice and cooked vegetables. Garnish the shrimp with the peanut-onion mixture. Enjoy!
Tips from Home Chefs