Meal Kit
Culinary Collection
Maple-Glazed Yellowtail
with bok choy and miso rice
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Yellowtail), Milk, Soy
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PescatarianOver 30g protein
- Gluten-Smart
Chef
Rachel Post
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
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10 oz. Yellowtail Portions
- 2 Heads of Baby Bok Choy
- 5.47 oz. Long Grain White Rice
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2 fl. oz. Sweet & Thick Soy Sauce (GF)
- 1 fl. oz. Pure Maple Syrup
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⅗ oz. Butter
- 2 Green Onions
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2 tsp. Miso Sauce Concentrate
- 1 tsp. Minced Ginger
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 4P67LwqY
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Calories770
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Carbohydrates90g
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Net Carbs87g
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Fat28g
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Protein37g
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Sodium1690mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Small Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using trout, pay dry. Add trout, skin-side up first, and cook until fish reaches a minimum internal temperature, 2-3 minutes per side.
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1 Cook the Rice
Bring a small pot with rice, 11/4 cups water, and miso base to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner.Add half the green onions (prepared in a later step; reserve remaining for garnish) and a pinch of salt. Fluff rice until combined. Cover and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Cut into 1" strips.
Trim and thinly slice green onions on an angle.Pat yellowtail dry and season flesh side with Asian garlic, ginger & chile seasoning (use less if spice-averse) and 1/4 tsp. salt. -
3 Cook the Bok Choy
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add bok choy, ginger, half the soy sauce (reserve remaining for yellowtail), and a pinch of salt and pepper to hot pan. Stir often until tender, 5-7 minutes.
Remove from burner. -
4 Cook the Yellowtail
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add yellowtail, skin-side up, to hot pan and sear until golden-brown on one side, 4-6 minutes.
Flip and cook until skin begins to brown, 1-2 minutes.Add maple syrup, remaining soy sauce, and butter. Stir constantly, spooning mixture over flesh side of fish until mixture thickens, coats fish, and fish reaches a minimum internal temperature of 145 degrees, 30-60 seconds.Fish thickness can vary; if you receive a thinner filet, we recommend checking for doneness sooner. Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping yellowtail with any remaining sauce from pan, and garnishing with remaining green onions. Bon appétit!
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