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Chili Lime Tilapia and Bok Choy with Jasmine Rice

Easy Cooking, Great Results

Print Recipe

INGREDIENTS

  • 1 Cup Della Jasmine Rice
  • 10-12 oz tilapia fillets cut into squares inch
  • 1/4 tsp salt & pepper
  • 1/4 cup cornstarch or flour
  • 1 tbsp canola oil
  • 1 tsp sesame oil
  • 2 garlic cloves
  • 2 tsp ginger
  • 1/2 tsp red pepper flakes
  • 1 tbsp sriracha
  • 2 tsp light soy sauce
  • 2 tbsp brown sugar 
  • 1/4 cup water
  • 1 tbsp lime juice
  • 1 cup sliced Bok choy 
  • 1/4 cup water
  • Pinch of salt
  • Cilantro leaves plucked
  • Lime wedges

Step 1

  • Prepare the Della Jasmine rice as instructed & prep the veges. Prep the garnish. Pat dry the fish to remove moisture. Sprinkle a little salt, black pepper, and cornstarch on all sides of the cubed tilapia.

Step 2

  • Bring a pot to a boil. Add in ¼ cup water, some salt, and the bok choy. Let it steam for a bit and then take off the heat. Set Aside.
  • Grab another skillet and set the heat to medium-high. Add in oil. Once hot, add in the starch-covered tilapia. Fry for 1-2 minutes on each side (until a bit golden). Remove fish onto a plate. Set aside.

Step 3

  • In the same pan, heat sesame oil on medium heat. Add in garlic, chili flakes, and ginger. Saute until fragrant, around 20-30 seconds. Stir in sriracha, soy sauce, brown sugar, 1/4th cup of water, and reduce until it’s a bit thickened (around 2 minutes). Then add in the lime juice and stir continuously until thickened to your liking. Add back in the fried fish and coat it with the chili lime sauce.

Step 4

  • Serve with rice, steamed bok choy, and garnish with lime wedges and cilantro. Enjoy!