Curried Fish with Bok Choy over Rice

Saturday, February 27, 2021

My hubs actually cooked this.  In an effort to attempt to make him learn how to do anything in the kitchen, I ordered a week of Blue Apron meals and said, cook them or starve.  While I did the picking out of the actual meals, he did the cooking.  He did it wonderfully…but sadly he is one of those individuals that can't retain any common sense memories.  The week after this, he was back to not knowing how to peel a carrot.  SMH


Servings: 2

Prep time: 15

Cook time: 15


  • 2 Tilapia Fillets
  • ½ cup Long Grain White Rice
  • 2 cloves Garlic
  • 10 oz Baby Bok Choy
  • 3 Tbsps. Ranch Dressing
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Yellow Curry Paste
  • ¼ cup Rice Flour
  • 2 tsps. Curry Powder


  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, 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. Cover to keep warm.
  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.
  3. In a medium pan (nonstick, if you have one), heat 2 teaspoons 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.
  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. 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 (tapping off any excess flour before adding). Cook 3 to 4 minutes per side, or until browned and cooked through.* Turn off the heat.
  5. *An instant-read thermometer should register 145°F.
  6. Meanwhile, in a bowl, combine the ranch dressing, 1 teaspoon of water, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. Whisk to thoroughly combine. To the bowl of cooked Bok choy, add the cooked rice and sesame oil; season with salt and pepper. Stir to combine. Serve the finished rice and Bok choy topped with the cooked fish and sauce. Garnish with the chopped peanuts. Enjoy!

Dinner, Curry, Fish, Bok Choy, Blue Apron

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