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. 600 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.
14 green SmartPoints® per serving
12 blue SmartPoints® per serving
12 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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fresh
ingredients
Thai-Style Glazed Tilapia with Sautéed Vegetables & Crispy Onions
Title
  • 4 Tilapia Fillets
  • 1 Tbsp Yellow Curry Paste
  • 2 Tbsps Soy Sauce
  • ¼ cup Rice Flour
  • 1 Tbsp Sesame Oil
  • 1 Piece Ginger
  • 1 tsp Black & White Sesame Seeds
  • 4 tsps Honey
  • 3 Tbsps Roasted Peanuts
  • ⅓ cup Crispy Onions
  • 15 oz Baby Bok Choy
  • 6 oz Shishito Peppers
  • 1 cup Long Grain White Rice
time-saving
tips & techniques
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 the ginger and finely chop to get 1 tablespoon (you may have extra).  Cut off and discard the root ends of the bok choy; roughly chop. Roughly chop the peanuts; place in a bowl. Add the crispy onions and stir to combine. Cut off and discard the stems of the peppers; cut into 1/2-inch pieces. Thoroughly wash your hands immediately after handling. In a 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 chopped ginger, chopped bok choy, and pepper pieces; 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 (tapping 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) with the cooked rice and cooked vegetables. Garnish the fish with the peanut-onion mixture. Enjoy! 

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

Tips from Home Chefs

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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 the ginger and finely chop to get 1 tablespoon (you may have extra).  Cut off and discard the root ends of the bok choy; roughly chop. Roughly chop the peanuts; place in a bowl. Add the crispy onions and stir to combine. Cut off and discard the stems of the peppers; cut into 1/2-inch pieces. Thoroughly wash your hands immediately after handling. In a 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 chopped ginger, chopped bok choy, and pepper pieces; 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 (tapping 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) with the cooked rice and 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