Steamed Ginger Tilapia & Szechuan Lo Mein

with Zucchini, Carrots & Peanuts

Allergens: Wheat, Fish, Shellfish, Sesame, Soy, Peanuts, Milk

Total: 35 min • Prep: 10 min

Servings:
Ingredients

  • Lo Mein Noodles

    4½ ounce

  • Seafood Stock Concentrate

    1 unit

  • Carrot

    6 ounce

  • Zucchini

    1 unit

  • Tilapia

    11 ounce

  • Sweet Soy Glaze

    4 tablespoon

  • Szechuan Paste

    2 tablespoon

  • Garlic-Ginger Scallion Paste

    2 ounce

  • Chili Flakes

    1 teaspoon

  • Scallions

    2 units

  • Peanuts

    ½ ounce

  • Salt

    1 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

  • Cooking Oil

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Bring a large pot of salted water to a boil. Wash and dry produce.

  • Trim scallions. Thinly slice greens; cut whites into ½-inch batons. Trim and quarter zucchini lengthwise; slice crosswise into ½-inch-thick quarter-moons. Trim, peel, and grate carrots on the largest holes of a box grater.

  • Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside until ready to use.

Ingredient Quantities

  • Carrot

    6 ounce

  • Zucchini

    1 unit

  • Scallions

    2 units

  • Salt

    1 teaspoon (tsp)

2

  • While noodles cook, cut a 12-inch-long piece of aluminum foil. Roll up foil lengthwise, then form into a coil.

  • Place foil coil in center of a large pan. TIP: We used a 10-inch stainless steel (not nonstick) pan—the foil could damage a nonstick pan!

3
  • Pat tilapia* dry with paper towels. Place tilapia in a medium bowl with half the garlic-ginger scallion paste, salt, and pepper; rub both sides of each fillet to coat.
  • Transfer tilapia to a heatproof plate. TIP: We used an 8-inch dinner plate (the plate should be slightly smaller than your pan).
Ingredient Quantities

  • Tilapia

    11 ounce

  • Garlic-Ginger Scallion Paste

    2 ounce

  • Salt

    1 teaspoon (tsp)

4
  • Set plate with tilapia on top of foil coil, gently pressing plate so it’s level and foil flattens slightly. Carefully fill bottom of pan with 1 inch of water. TIP: Re-center plate and foil in pan if needed.
  • Cover pan with a tight-fitting lid and heat over high heat until water boils. (TIP: No lid? No problem! Tightly cover with more foil or set a baking sheet on top of pan.) Reduce heat to medium; steam, covered, until fish is cooked through and flakes easily with a fork, 7-9 minutes.

  • Carefully transfer fish to a second plate.

Ingredient Quantities

  • Tilapia

    11 ounce

5

  • While fish steams, heat a drizzle of oil in a second large pan over medium-high heat. Add scallion whites, zucchini, and carrots; season with salt and pepper. Cook, stirring occasionally, until softened and fragrant, 4-5 minutes.

  • Meanwhile, in a small bowl, combine sweet soy glaze, Szechuan paste, stock concentrate, remaining garlic-ginger scallion paste, and a pinch of chili flakes.

Ingredient Quantities

  • Carrot

    6 ounce

  • Zucchini

    1 unit

  • Sweet Soy Glaze

    4 tablespoon

  • Szechuan Paste

    2 tablespoon

  • Garlic-Ginger Scallion Paste

    2 ounce

  • Chili Flakes

    1 teaspoon

  • Salt

    1 teaspoon (tsp)

6
  • Reduce heat under pan with veggies to low. Add drained noodles and sauce; cook, stirring, until everything is coated, 1-2 minutes. TIP: Add a splash of water if sauce seems too thick.
  • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings).

  • Divide lo mein between shallow bowls; top with tilapia. Garnish with scallion greens, peanuts, and as many remaining chili flakes as you like. Serve.

Ingredient Quantities

  • Tilapia

    11 ounce

  • Chili Flakes

    1 teaspoon

  • Peanuts

    ½ ounce

  • Butter

    1 tablespoon (tbsp)