Sweet & Spicy Gochujang Glazed Tilapia
with Garlic Butter Carrots & Bok Choy
Cooking time
30 minutes
Servings
2/4
Calories
760 /serving
By sweet we mean honey, by spicy we mean gochujang—and for salty we’re adding soy sauce. What we get is a supreme glaze for delicate white fillets of tilapia. The fish cooks on the stovetop while a sheet pan of vegetables develops a sheen of its own. Nantes carrots and bok choy come out of the oven gleaming with garlic butter, ready to hop aboard a base of scallion-studded rice.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 200g Nantes carrots
- 225g Bok choy tips
- 2 Garlic cloves
- 2 Scallions
- 15g Gochujang
- 160g Jasmine rice
- 30ml Sweet soy sauce
- 14g Honey
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Milk, Sesame, Soy, Sulphites, Tilapia, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Microwave
Total Fat
22 g
Saturated Fat
9 g
Sodium
1620 mg
Total Carb
106 g
Sugars
30 g
Protein
38 g
Fibre
6 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Start the vegetables
Meanwhile, on a lined sheet pan, toss the carrots with a drizzle of oil, ½ the spices and S&P. Roast, 12 min., until partially cooked.
Mise en place
Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large). In a medium bowl, combine the bok choy, a drizzle of oil and S&P. Thinly slice the scallions crosswise, separating the white bottoms and green tops. Mince the garlic. In a small bowl, microwave the garlic, 2 tbsp butter (double for 4 portions), ½ the honey and S&P, in 10 sec. increments, until melted.
Finish the vegetables
When the carrots are partially cooked, remove from the oven and add the bok choy and garlic butter; toss well. Roast, 6 to 10 min., until the vegetables are tender.
Cook & glaze the tilapia
Meanwhile, in a second small bowl, make the glaze by combining the soy sauce, gochujang, white bottoms of the scallions, remaining honey and 1 tsp water (double for 4 portions). Pat the tilapia dry with paper towel; season with the remaining spices. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the tilapia* and cook, 2 to 3 min. per side, until golden brown and cooked through. Add the glaze and cook, spooning it over the tilapia, 1 to 2 min., until nicely coated.
Finish & serve
To the pot of rice, add ½ the green tops of the scallions; stir well. Divide the rice between your plates. Top with the tilapia and vegetables. Garnish with the remaining green tops of the scallions. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
