Ingredients:
2 Tilapia Fillets
1/2 cup Brown Rice
2 Scallions
1 stalk Lemongrass
2 cloves Garlic
10 oz Baby Bok Choy
1 Tbsp Honey (room temperature)
1 Tbsp Soy Sauce
1 Tbsp Yellow Curry Paste
1 Tbsp Rice Vinegar
6 oz Carrots
Directions:
1. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.
2. Thinly slice the scallions, separating the white bottoms and hollow green tops.
3. Peel and roughly chop 2 cloves of garlic.
4. Cut off and discard the ends of the lemongrass. Peel away the fibrous outer layers to reach the pliable white core; finely chop the core to get 2 tablespoons.
5. Peel the carrots and thinly slice on an angle.
6. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves.
7. In a bowl, whisk together the soy sauce, vinegar, honey, and 1 cup of water.
8. Add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly and return to the pot.
9. Season fish with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.
10. Add the sliced white bottoms of the scallions, chopped garlic, and chopped lemongrass. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened.
11. Add the sliced carrots and chopped bok choy stems; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened.
12. Add as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined.
13. Add the broth (carefully, as the liquid may splatter). Heat to boiling on high.
14. Once the broth is boiling, place the seasoned fish and chopped bok choy leaves on top of the cooked vegetables and broth. Loosely cover the pan with foil and reduce the heat to medium-high. Cook 7 to 9 minutes, or until the fish is opaque and cooked through.
15. Turn off the heat. Serve the cooked fish, vegetables, and broth with the cooked rice. Garnish with the sliced green tops of the scallions.
* Recipe from Blue Apron