Tilapia & Creamy Gochujang Sauce with Sesame & Bok Choy Rice
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Tilapia & Creamy Gochujang Sauce

with Sesame & Bok Choy Rice

25 MIN
4 Servings
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From the Test Kitchen

This flavor-packed dish features flaky tilapia seared in a coating of warming, vadouvan curry, then topped with a unique combo of creamy ranch dressing and spicy gochujang. It all comes together over a bed of fluffy rice and sautéed bok choy tossed with fragrant sesame oil.
17-18 PersonalPoints range per serving
To learn more about WW's Points program, 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 PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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fresh
ingredients
Tilapia & Creamy Gochujang Sauce with Sesame & Bok Choy Rice
Title
  • 4 Tilapia Fillets
  • 1 cup Long Grain White Rice
  • 2 cloves Garlic
  • 15 oz Baby Bok Choy
  • 1 Tbsp Sesame Oil
  • ¼ cup Ranch Dressing
  • ¼ cup Rice Flour
  • ¼ cup Roasted Peanuts
  • 2 tsps Vadouvan Curry Powder
  • 2 tsps Gochujang
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice
1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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, 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. Cover to keep warm.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the bok choy. Cut off and discard the root ends; thinly slice. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts.

Cook the bok choy
3 Cook the bok choy

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and the bok choy leaves are wilted. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan.

Coat & cook the fish
4 Coat & cook the fish

Place the flour and curry powder on a large plate; season with salt and pepper. Stir to combine. Pat the fish dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned 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, working in batches, add the coated fish (tapping off any excess flour). Cook 3 to 4 minutes per side, or until browned and cooked through.* Turn off the heat. 

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

Make the sauce & serve your dish
5 Make the sauce & serve your dish

Meanwhile, in a bowl, combine the ranch dressing, 2 teaspoons of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Whisk to thoroughly combine. To the bowl of cooked bok choy, add the cooked rice and sesame oil; season with salt and pepper. Stir to combine. Serve the finished bok choy rice topped with the cooked fish and sauce. Garnish with the chopped peanuts. Enjoy!

Tips from Home Chefs

Tilapia & Creamy Gochujang Sauce

Cook the rice
1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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, 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. Cover to keep warm.

2 Prepare the ingredients

Meanwhile, wash and dry the bok choy. Cut off and discard the root ends; thinly slice. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts.

Prepare the ingredients
Cook the bok choy
3 Cook the bok choy

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and the bok choy leaves are wilted. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan.

4 Coat & cook the fish

Place the flour and curry powder on a large plate; season with salt and pepper. Stir to combine. Pat the fish dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned 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, working in batches, add the coated fish (tapping off any excess flour). Cook 3 to 4 minutes per side, or until browned and cooked through.* Turn off the heat. 

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

Coat & cook the fish
Make the sauce & serve your dish
5 Make the sauce & serve your dish

Meanwhile, in a bowl, combine the ranch dressing, 2 teaspoons of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Whisk to thoroughly combine. To the bowl of cooked bok choy, add the cooked rice and sesame oil; season with salt and pepper. Stir to combine. Serve the finished bok choy rice topped with the cooked fish and sauce. Garnish with the chopped peanuts. Enjoy!

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