Thai-Style Glazed Tilapia with Sautéed Vegetables & Crispy Onions

Thai-Style Glazed Tilapia

with Sautéed Vegetables & Crispy Onions

35 MIN
$10.94/serving 4 Servings
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  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • 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.

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
    fresh
    ingredients
    Thai-Style Glazed Tilapia with Sautéed Vegetables & Crispy Onions
    Title
    • 1 Tbsp Yellow Curry Paste
    • 2 Tbsps Soy Sauce
    • 1 Tbsp Sesame Oil
    • ¼ cup Rice Flour
    • 1 tsp Black & White Sesame Seeds
    • ⅓ cup Crispy Onions
    • 3 Tbsps Roasted Peanuts
    • 1 Piece Ginger
    • 15 oz Baby Bok Choy
    • 2 Tbsps Honey
    • 1 cup Long Grain White Rice
    • 4 Skin-On Salmon Fillets
    • 6 oz Shishito Peppers
    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 and finely chop the  ginger 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; halve lengthwise. 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 halved peppers; 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 (you’ll omit the rice flour for salmon). In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Cook 3 to 5 minutes, or until 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 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

    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 and finely chop the  ginger 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; halve lengthwise. 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 halved peppers; 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 (you’ll omit the rice flour for salmon). In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Cook 3 to 5 minutes, or until 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 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
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