Thai-Style Glazed Tilapia with Sautéed Vegetables & Crispy Onions
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Thai-Style Glazed Tilapia

with Sautéed Vegetables & Crispy Onions

30 MIN
2 Servings
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Available Options

  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets
  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
    • with Tilapia

    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
      720 Cals (est.)
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    fresh
    ingredients
    Thai-Style Glazed Tilapia with Sautéed Vegetables & Crispy Onions
    Title
    • 2 Tilapia 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
    How To: Peel & Mince Ginger
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Cook the rice
    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.

    Prepare the ingredients & make the glaze
    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.

    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, 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.

    Cook the tilapia & serve your dish
    4 Cook the tilapia & serve your dish

    Pat the tilapia 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 tilapia in the flour. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated tilapia (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 tilapia, 1 to 2 minutes, or until the tilapia is coated and cooked through.* Turn off the heat. Serve the cooked tilapia (including any glaze from the pan) with the cooked rice and cooked vegetables. Garnish the tilapia with the peanut-onion mixture. Enjoy! 

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

    Tips from Home Chefs

    Thai-Style Glazed Tilapia

    Cook the rice
    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.

    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, 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 tilapia & serve your dish

    Pat the tilapia 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 tilapia in the flour. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated tilapia (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 tilapia, 1 to 2 minutes, or until the tilapia is coated and cooked through.* Turn off the heat. Serve the cooked tilapia (including any glaze from the pan) with the cooked rice and cooked vegetables. Garnish the tilapia with the peanut-onion mixture. Enjoy! 

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

    Cook the tilapia & serve your dish
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