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Yuzu & Soy-Glazed Tilapia
with Aromatic Rice, Green Beans & Sesame Seeds
25 MIN
+$2.99/serving
2 Servings
From the Test Kitchen
The star of this dish is the umami-rich glaze (made from yuzu kosho and soy glaze) 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. It's all complete with a bed of aromatic rice and a side of tender green beans tossed with citrusy ponzu sauce.
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NutritionPER SERVING
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Calories590 Cals (est.)
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fresh
ingredients
Title
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10 oz Tail-On Shrimp (Peeled & Deveined)
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½ cup Long Grain White Rice
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6 oz Green Beans
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1 oz Salted Butter
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1 tsp Black & White Sesame Seeds
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1 Tbsp Yuzu Kosho
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2 Tbsps Soy Glaze
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3 Tbsps East Asian-Style Sautéed Aromatics
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1 Tbsp Vegetarian Ponzu Sauce
step-by-step
instructions
1
Make the aromatic rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat the sautéed aromatics on medium-high until hot. Add the rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted. Add a big pinch of salt and 1 cup of water (carefully, as the liquid may splatter). 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.
2
Prepare the ingredients & make the glaze
Meanwhile, wash and dry the green beans; cut off and discard any stem ends. In a bowl, whisk together the soy glaze, yuzu kosho, and 1 tablespoon of water.
3
Cook & finish the green beans
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl; add the ponzu sauce and stir to coat. Cover with foil to keep warm. Wipe out the pan.
4
Cook the shrimp & serve your dish
Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the butter and glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the cooked shrimp (including any glaze from the pan) with the aromatic rice and finished green beans. Garnish with the sesame seeds. Enjoy!
1
Make the aromatic rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat the sautéed aromatics on medium-high until hot. Add the rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted. Add a big pinch of salt and 1 cup of water (carefully, as the liquid may splatter). 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.
2
Prepare the ingredients & make the glaze
Meanwhile, wash and dry the green beans; cut off and discard any stem ends. In a bowl, whisk together the soy glaze, yuzu kosho, and 1 tablespoon of water.
3
Cook & finish the green beans
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl; add the ponzu sauce and stir to coat. Cover with foil to keep warm. Wipe out the pan.
4
Cook the shrimp & serve your dish
Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the butter and glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the cooked shrimp (including any glaze from the pan) with the aromatic rice and finished green beans. Garnish with the sesame seeds. Enjoy!
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