Cal Smart Ginger Miso-Glazed Tilapia and Shrimp
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Cal Smart Ginger Miso-Glazed Tilapia and Shrimp

Cal Smart Ginger Miso-Glazed Tilapia and Shrimp

with Ginger-Garlic Veggies

Miso adds savoury umami flavour to any dish! Combined with butter, soy sauce and honey, it becomes an irresistible glaze. Veggies tossed with ginger and garlic further complement this union of flavours!

Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

300 g

Tilapia Fillets

(Contains Tilapia)

2 tsp

Miso Broth Concentrate

(Contains Soy)

4 tbsp

Ginger-Garlic Puree

(Contains Soy, Wheat)

1 unit

Shanghai Bok Choy

1 unit


2 tbsp

Ginger-Garlic Puree

1 unit

Green Onion

¾ cup

Basmati Rice

285 g


(Contains Shrimp)

Not included in your delivery

1.5 tbsp

Unsalted Butter*

(Contains Milk)

0.38 tsp


0.13 tsp



Nutrition Values

Calories720 kcal
Fat15 g
Saturated Fat7 g
Carbohydrate88 g
Sugar15 g
Dietary Fiber5 g
Protein59 g
Cholesterol278 mg
Sodium1990 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Baking Sheet
Aluminum Foil
Small Bowl


Cook rice

Before starting, preheat the broiler to high. Wash and dry all produce. Add rice, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Prep and make miso glaze

Meanwhile, separate bok choy leaves, then cut into 1-inch pieces. Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.Thinly slice green onion.Melt 1/2 tbsp (1 tbsp) butter in a small microwavable bowl. Add miso broth concentrate, 1 tbsp (2 tbsp) ginger sauce and 1/2 tbsp (1 tbsp) ginger-garlic puree to the bowl with melted butter, then stir to combine.

Cook veggies

Heat a large non-stick pan over medium-high heat.When hot, add carrots and 1/2 cup (3/4 cup) water. Season with salt and pepper. Cook, stirring occasionally, until water evaporates, 5-6 min. Add 1 tbsp (2 tbsp) butter, then bok choy. Cook, stirring often, until veggies are tender-crisp, 2-3 min. Add remaining ginger-garlic puree and remaining ginger sauce. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper, to taste.Transfer veggies to a plate. Cover to keep warm.

Broil tilapia and shrimp

Meanwhile, pat tilapia dry with paper towels.Drain, rinse then pat shrimp dry.Arrange tilapia and shrimp on a foil-lined baking sheet. Season tilapia with salt and pepper, then spread miso glaze over top.Season shrimp with salt and pepper, then drizzle 1 tbsp oil over top.Broil tilapia and shrimp in the middle of the oven until cooked through, 5-6 min.**

Finish and serve

Add half the green onions to the pot with rice, then fluff with a fork.Divide rice between bowls. Top with veggies, then tilapia and shrimp. Sprinkle remaining green onions over top.

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