Thai-Style Glazed Tilapia with Sautéed Vegetables & Crispy Onions

Thai-Style Glazed Tilapia

with Sautéed Vegetables & Crispy Onions

Group Created with Sketch. 35 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 610 Cals/serving
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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 poblano peppers and green beans—cooked with sesame oil and tossed with sesame seeds—finish the dish on a refreshing, crisp note.
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ingredients
Thai-Style Glazed Tilapia with Sautéed Vegetables & Crispy Onions
Title
  • 4 Tilapia Fillets
  • 6 oz Green Beans
  • 1 Tbsp Yellow Curry Paste
  • 2 Tbsps Soy Sauce
  • ¼ cup Rice Flour
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Sesame Oil
  • 4 tsps Honey
  • 3 Tbsps Roasted Peanuts
  • ⅓ cup Crispy Onions
  • 2 Poblano Peppers
  • 1 tsp Black & White Sesame Seeds
  • 1 cup Sushi Rice
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 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 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. Cut off and discard the stem ends of the green beans. Roughly chop the peanuts; place in a bowl. Add the crispy onions and stir to combine. Peel and finely chop the ginger. Cut out and discard the stems, ribs, and seeds of the peppers; medium dice. Thoroughly wash your hands immediately after handling. Combine the chopped ginger and diced peppers in a bowl. 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 and peppers and prepared 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). 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. Garnish the fish with the peanut-onion mixture. Enjoy!

**An instant-read thermometer should register 145°F.

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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 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 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. Cut off and discard the stem ends of the green beans. Roughly chop the peanuts; place in a bowl. Add the crispy onions and stir to combine. Peel and finely chop the ginger. Cut out and discard the stems, ribs, and seeds of the peppers; medium dice. Thoroughly wash your hands immediately after handling. Combine the chopped ginger and diced peppers in a bowl. 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 and peppers and prepared 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). 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. Garnish the fish with the peanut-onion mixture. Enjoy!

**An instant-read thermometer should register 145°F.

Cook the fish & serve your dish: