Seared Tilapia & Creamy Curry Sauce with Sesame & Bok Choy Rice
Pan-seared tilapia fillets with a creamy curry sauce, served over sesame bok choy rice and topped with roasted peanuts.
Ingredients
- 2 Tilapia Fillets
- 118 ml Jasmine Rice
- 2 clove Garlic
- 283 g Baby Bok Choy
- 14.8 ml Sesame Oil
- 44.4 ml Ranch Dressing
- 14.8 ml Yellow Curry Paste
- 59.1 ml Rice Flour
- 44.4 ml Roasted Peanuts
- 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: 448 mg
- Iron: 5.36 mg
- Magnesium: 135 mg
- Phosphorus: 587 mg
- Potassium: 1430 mg
- Zinc: 3.07 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 Tilapia Fillets
- 118 ml Jasmine Rice
- 2 clove Garlic
- 283 g Baby Bok Choy
- 14.8 ml Sesame Oil
- 44.4 ml Ranch Dressing
- 14.8 ml Yellow Curry Paste
- 59.1 ml Rice Flour
- 44.4 ml Roasted Peanuts
- 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.
While the rice cooks, wash and dry the bok choy. Cut off and discard the root ends; thinly slice the bok choy. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts.
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Step 3.
In a medium pan (nonstick if available), 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 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 rice flour and vadouvan curry powder on a large plate; season with salt and pepper. Stir to combine. Pat the tilapia fillets 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, shaking off any excess.
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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. Cook 3 to 4 minutes per side, or until browned and cooked through. Turn off the heat.
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Step 6.
While the fish cooks, in a small bowl, whisk together the ranch dressing, yellow curry paste, and 1 teaspoon of water until smooth.
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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.
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Step 8.
Serve the rice and bok choy mixture topped with the cooked fish and drizzle with the creamy curry sauce. Garnish with the chopped peanuts.