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

with Sesame & Bok Choy Rice

25 MIN
2 Servings
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    From the Test Kitchen

    This flavor-packed dish features tilapia coated with warming vadouvan curry powder, then topped with a unique combo of creamy ranch dressing and spicy gochujang.
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    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
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    fresh
    ingredients
    Tilapia & Creamy Gochujang Sauce with Sesame & Bok Choy Rice
    Title
    • 2 Tilapia Fillets
    • ½ cup Long Grain White Rice
    • 2 cloves Garlic
    • 10 oz Baby Bok Choy
    • 3 Tbsps Ranch Dressing
    • 1 Tbsp Sesame Oil
    • 2 tsps Gochujang
    • ¼ cup Rice Flour
    • 2 tsps Vadouvan Curry Powder
    • 3 Tbsps Roasted Peanuts
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    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. 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, then 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 medium 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, add the coated fish (tapping off any excess flour before adding). 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, 1 teaspoon of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. 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

    Cook the rice
    1 Cook the rice

    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. Cover to keep warm.

    2 Prepare the ingredients

    Meanwhile, wash and dry the bok choy; cut off and discard the root ends, then 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 medium 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, add the coated fish (tapping off any excess flour before adding). 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, 1 teaspoon of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. 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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