Seared Tilapia with Creamy Curry Sauce

This is my version of a recent Blue Apron meal that we had. It's an easy weeknight meal that only uses one pan and one skillet. We loved the mixture of textures and flavors. Tilapia is easy to find either fresh or frozen.

The toughest part may be finding the curry paste. I found a jar of Mae Ploy at my local Safeway that should last a decade. I also see it's available on Amazon (I want to also try the bottled yellow curry sauce at Trader Joe's).

UPDATE: I finally tried the TJ's Yellow curry sauce. By itself, it's just OK but I did two Tbsp. each of the TJ's Yellow curry sauce with Kraft Ranch dressing and it was pretty close. I think I prefer the Mae Ploy curry paste. But the TJ's sauce can be a fine substitute--just mix it with Ranch dressing. 

Tilapia is farmed in other countries but the Monterey Bay Aquarium's Seafood Watch website gives most tilapia a favorable rating.

Seared Tilapia with Creamy Curry Sauce

Ingredients:
Serves 2

This is what I found at my local supermarket.

• Tilapia fillets - 2 
• Baby bok choy - 2-4 depending on size
• Jasmine or white rice - 1/2 cup
• Garlic - 2 cloves
• Rice flour - 1/4 cup
• Curry powder - 1 Tbsp.
• Ranch dressing - 3 Tbsp. 
• Yellow curry paste - 1 tsp. 
• Sesame oil - 1-2 Tbsp. 
• Roasted peanuts - small handful

Directions:

You want a skillet full of bok choy.

1. Wash and dry bok choy. Thinly slice discarding the root ends.
2. Add 1 cup of water and a pinch of salt to a medium pot over high heat. Add the rice and bring to a boil. Once boiling, reduce heat to low, cover, and cook without stirring for 12 minutes. Turn off when done and fluff with a fork.
3. Roughly chop garlic and peanuts separately. Set each aside in small prep bowls.
4. Heat a medium skillet with some olive oil over medium heat. Add the bok choy and garlic then add some pepper. Cook, stirring frequently, until softened and leaves are wilted (about 2-3 minutes). When done, spoon the bok choy into a large bowl and cover to retain heat. 
5. Add ranch dressing and yellow curry paste to a small bowl and whisk together with 1 teaspoon water. Set aside and let flavors marry.
6. Place the curry powder and flour on a dinner plate and mix together with a salad fork. Dredge fish into the mixture until thoroughly coated on both sides. 
7. Reheat same skillet over medium high heat with a little olive oil. Add the coated fish and cook 4-6 minutes per side until lightly browned and cooked through.
8. Add the bok choy to the finished rice pan and stir to mix. Drizzle the sesame oil into the rice mixture and stir to coat. 
9. Plate a bed of rice/bok choy mix, top with cooked tilapia, spoon the curry sauce across the top of the fish and rice mixture. Sprinkle chopped peanuts over the top.

Pair with a Sauvignon Blanc.

(Updated Feb. 2024)