Seared Tilapia & Creamy Curry Sauce with Sesame & Bok Choy Rice
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
Seared tilapia fillets are coated in seasoned flour and pan-fried until golden, then served over sesame bok choy rice with a creamy curry sauce. Garnished with chopped peanuts for crunch.
Ingredients
- 2 tilapia
- 118 ml jasmine rice
- 2 clove garlic
- 283 g baby bok choy
- 14.8 ml sesame oil
- 44.4 ml salad dressing - ranch
- 14.8 ml curry paste - yellow
- 59.1 ml rice flour
- 9.86 ml Vadouvan Curry Powder
- 9.86 ml Vadouvan Curry Powder
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 467 mg
- Iron: 6.12 mg
- Magnesium: 125 mg
- Phosphorus: 555 mg
- Potassium: 1398 mg
- Zinc: 2.89 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tilapia
- 118 ml jasmine rice
- 2 clove garlic
- 283 g baby bok choy
- 14.8 ml sesame oil
- 44.4 ml salad dressing - ranch
- 14.8 ml curry paste - yellow
- 59.1 ml rice flour
- 9.86 ml Vadouvan Curry Powder
- 9.86 ml Vadouvan Curry Powder
Let's Cook
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Step 1.
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, 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.
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Step 2.
Meanwhile, wash and dry the bok choy. Cut off and discard the root ends of the bok choy; thinly slice. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts.
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Step 3.
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.
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Step 4.
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.
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Step 5.
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 (shaking off any excess flour). Cook 3 to 4 minutes per side, or until browned and cooked through. Turn off the heat.
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Step 6.
Meanwhile, in a bowl, whisk together the ranch dressing, curry paste, and 1 teaspoon of water.
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Step 7.
To the bowl of cooked bok choy, add the cooked rice and sesame oil; season with salt and pepper. Stir to combine.