Sriracha Teriyaki Tilapia Bowls
with Edamame and Pickled Radishes- Tilapia
- Soy
- Sulphites
- Wheat
- Sesame
- Milk
- Mustard
- Sesame
- Soy
- Sulphites
- Wheat
- Egg
- Fish
- May contain traces of allergens
- Crustaceans
Get ready to wake up your taste buds! Succulent tilapia is smothered in an umami-rich, sweet and spicy sauce and served with black sesame-studded rice, bok choy, edamame and vibrant pickled radishes. Dinner just got interesting.
Ingredients
300 g
Tilapia
(Contains: Tilapia)
¾ cup
Jasmine Rice
1 unit(s)
Shanghai Bok Choy
56 g
Edamame
(Contains: Soy)
3 unit(s)
Radish
1 tbsp
Brown Sugar
1 tbsp
Seasoned Rice Vinegar
(May be present: Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish)
4 tbsp
Teriyaki Sauce
(Contains: Sulphites, Soy, Wheat, Sesame May be present: Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
1 tbsp
Black Sesame Seeds
(Contains: Sesame)
2 tsp
Sriracha
(May be present: Sesame, Soy, Wheat, Fish, Mustard, Milk, Egg, Sulphites, Crustaceans)
1 unit(s)
Garlic, cloves
Not included in your delivery
1 tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, halve radishes, then thinly slice into half-moons.
- Add radishes, vinegar, 2 tbsp (4 tbsp) water and 1 tsp (2 tsp) sugar to a small pot. Season with salt.
- Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min.
- Remove from heat. Transfer radishes, including pickling liquid, to a medium bowl. Place in the fridge to cool.
- Pat tilapia dry with paper towels, then season with salt and pepper.
- Arrange on a parchment-lined baking sheet, skin-side down. Drizzle with 1/2 tbsp (1 tbsp) oil.
- Roast in the middle of the oven until cooked through, 7-10 min.**
- Heat a large non-stick pan over medium heat.
- Meanwhile, cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then edamame.
- Cook, stirring often, until edamame begins to brown, 3 min.
- Add bok choy. Cook, stirring occasionally, until tender-crisp, 2-3 min. Season with salt and pepper.
- Remove from heat, then transfer veggies to a plate.
- Reheat the same pan over medium-low.
- While the pan heats, peel, then mince or grate garlic.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then garlic. Cook, stirring occasionally, until fragrant, 30 sec.
- Add brown sugar and teriyaki sauce. Season with pepper. Cook, stirring occasionally, until brown sugar dissolves and sauce thickens slightly, 1-2 min.
- Drain pickled radishes, discarding liquid.
- Fluff rice with a fork, then stir in black sesame seeds.
- Divide rice between bowls. Top with edamame-bok choy mixture, pickled radishes and tilapia.
- Spoon teriyaki sauce over tilapia.
- Drizzle sriracha over top, if desired.
If you've opted to get tilapia, season and cook it in the same way the recipe instructs you to season and cook the salmon.
Customer reviews
Review summary
Updated on Feb 2026- Suggestions: Consider reducing the amount of rice and increasing the vegetables for a lighter meal.
