Yellow Curry & Lemongrass Tilapia

with Jasmine Rice

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 470 calories Group 22 Created with Sketch.
    Nutrition Label
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WW Freestyle
08 Smart Points

In this sophisticated dish, delicate tilapia fillets and crisp snow peas 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 fluffy jasmine rice, which will soak up all of the vibrant flavors of the broth.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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

Remove the honey from the refrigerator to bring to room temperature. 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; halve lengthwise, then peel away the fibrous outer layers to reach the pliable white core. Finely chop the core to get 2 tablespoons (you may have extra). Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. 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:

In a small pot, combine the rice, a 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, 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. Cover to keep warm. 

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

While the rice cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and chopped garlic and lemongrass. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 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) and heat to boiling on high. 

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

While the vegetables cook, pat the fish dry with paper towels; season with salt and pepper on both sides. Once the broth is boiling, place the seasoned fish and snow peas 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! 

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

Remove the honey from the refrigerator to bring to room temperature. 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; halve lengthwise, then peel away the fibrous outer layers to reach the pliable white core. Finely chop the core to get 2 tablespoons (you may have extra). Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. In a bowl, whisk together the soy sauce, vinegar, honey (kneading the packet before opening), and 1 cup of water

2 Cook the rice:

In a small pot, combine the rice, a 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, 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. Cover to keep warm. 

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

While the rice cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and chopped garlic and lemongrass. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 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) and heat to boiling on high. 

4 Cook the fish & serve your dish:

While the vegetables cook, pat the fish dry with paper towels; season with salt and pepper on both sides. Once the broth is boiling, place the seasoned fish and snow peas 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: