Seared Tilapia & Creamy Curry Sauce with Sesame & Bok Choy Rice page

Step by Step method

Step 1.

Serve the finished rice and bok choy topped with the cooked fish and sauce. Garnish with the chopped peanuts. Enjoy!

Step 2.

To the bowl of cooked bok choy, add the cooked rice and sesame oil; season with salt and pepper. Stir to combine.

Step 3.

Meanwhile, in a bowl, whisk together the ranch dressing, curry paste, and 1 teaspoon of water.

Step 4.

Cook 3 to 4 minutes per side, or until browned and cooked through.* Turn off the heat.

Step 5.

Working one piece at a time, thoroughly coat the seasoned fish in the seasoned flour.

Step 6.

Pat the fish dry with paper towels; season with salt and pepper on both sides.

Step 7.

Place the flour and curry powder on a large plate; season with salt and pepper. Stir to combine.

Step 8.

Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan.

Step 9.

Cook, stirring frequently, 2 to 3 minutes, or until softened and the bok choy leaves are wilted.

Step 10.

Add the sliced bok choy and chopped garlic; season with salt and pepper.

Step 11.

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.

Step 12.

Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts.

Step 13.

Cut off and discard the root ends of the bok choy; thinly slice.

Step 14.

Meanwhile, wash and dry the bok choy.

Step 15.

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.00000

Step 16.

Heat to boiling on high.

Step 17.

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).

Step 18.

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water.