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Thai-Style Glazed Tilapia

with Sautéed Vegetables & Crispy Onions

30 MIN

+$2.95/serving 2 Servings

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with Salmon

From the Test Kitchen

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. It's all complete with a bed of white rice and a side of tender bell pepper and verdant green beans—tossed with both sesame oil and seeds.
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Nutrition

PER SERVING
Calories

840 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
½ cup Long Grain White Rice
1 Bell Pepper
6 oz Green Beans
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 Piece Ginger
1 tsp Black & White Sesame Seeds
2 tsps Honey

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the rice

Remove the honey from the refrigerator to bring to room temperature. 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 stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then cut crosswise into 1-inch pieces. 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 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.

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, pepper pieces, 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 salmon & serve your dish

Pat the salmon dry with paper towels; season with salt and pepper on both sides (you'll omit the flour for salmon). In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned salmon, 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, or until lightly browned. Add the glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the salmon, 1 to 2 minutes, or until the salmon is coated and cooked through.* Turn off the heat. Serve the cooked salmon (including any glaze from the pan) with the cooked rice and cooked vegetables. Garnish the salmon with the peanut-onion mixture. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.