Yellow Curry & Lemongrass Tilapia with Brown Rice

Yellow Curry & Lemongrass Tilapia

with Brown Rice

30 MIN
2 Servings
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From the Test Kitchen

In this sophisticated dish, delicate tilapia fillets and crisp bok choy are cooked in our light, savory-sweet broth that highlights soy sauce, honey, fragrant lemongrass, spicy curry paste, and more. It pairs perfectly with a bed of hearty brown rice, which will soak up all of the vibrant flavors of the broth.
9 green SmartPoints® per serving
8 blue SmartPoints® per serving
3 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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Dietary Information

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600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
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fresh
ingredients
Yellow Curry & Lemongrass Tilapia with Brown Rice
Title
  • 2 Tilapia Fillets
  • ½ cup Brown Rice
  • 2 Scallions
  • 1 stalk Lemongrass
  • 2 cloves Garlic
  • 10 oz Baby Bok Choy
  • 1 Tbsp Honey
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Yellow Curry Paste
  • 1 Tbsp Rice Vinegar
  • 6 oz Carrots
time-saving
tips & techniques
Prepare the ingredients & start the broth
1 Prepare the ingredients & start the broth

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Cut off and discard the ends of the lemongrass. Peel away the fibrous outer layers to reach the pliable white core; finely chop the core to get 2 tablespoons (you may have extra). Peel the carrots and thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, whisk together the soy sauce, vinegar, honey (kneading the packet before opening), and 1 cup of water

Cook the rice
2 Cook the rice

Add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly and return to the pot. 

Cook the vegetables & finish the broth
3 Cook the vegetables & finish the broth

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions, chopped garlic, and chopped lemongrass. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sliced carrots and chopped bok choy stems; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the broth (carefully, as the liquid may splatter). Heat to boiling on high. 

Cook the fish & serve your dish
4 Cook the fish & serve your dish

Once the broth is boiling, place the seasoned fish and chopped bok choy leaves on top of the cooked vegetables and broth. Loosely cover the pan with foil and reduce the heat to medium-high. Cook 7 to 9 minutes, or until the fish is opaque and cooked through.* Turn off the heat. Serve the cooked fish, vegetables, and broth with the cooked rice. Garnish with the sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

Prepare the ingredients & start the broth
1 Prepare the ingredients & start the broth

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Cut off and discard the ends of the lemongrass. Peel away the fibrous outer layers to reach the pliable white core; finely chop the core to get 2 tablespoons (you may have extra). Peel the carrots and thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, whisk together the soy sauce, vinegar, honey (kneading the packet before opening), and 1 cup of water

2 Cook the rice

Add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly and return to the pot. 

Cook the rice
Cook the vegetables & finish the broth
3 Cook the vegetables & finish the broth

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions, chopped garlic, and chopped lemongrass. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sliced carrots and chopped bok choy stems; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the broth (carefully, as the liquid may splatter). Heat to boiling on high. 

4 Cook the fish & serve your dish

Once the broth is boiling, place the seasoned fish and chopped bok choy leaves on top of the cooked vegetables and broth. Loosely cover the pan with foil and reduce the heat to medium-high. Cook 7 to 9 minutes, or until the fish is opaque and cooked through.* Turn off the heat. Serve the cooked fish, vegetables, and broth with the cooked rice. Garnish with the sliced green tops of the scallions. Enjoy! 

Cook the fish & serve your dish
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