Crispy-Skinned Tilapia with XO Sauce, Bok Choy & Jasmine Rice
Pan-seared tilapia achieves a shatteringly crisp skin against silky jasmine rice and tender wok-charred bok choy, all unified by a glossy, umami-forward XO sauce with gentle heat and deep fermented funk. A restaurant-caliber plate built in under an hour.
- tilapia fillets, skin-on, patted completely dry with paper towels; scored through skin 3 times to prevent curling2 fillets (6–7 oz each)
- kosher salt, divided — for fish and rice1 tsp
- white pepper, freshly ground¼ tsp
- neutral oil (avocado or grapeseed), divided3 tbsp
- jasmine rice, rinsed until water runs clear1 cup
- water, for rice1½ cups
- baby bok choy, halved lengthwise, washed, dried4 heads
- garlic cloves, 2 minced fine for XO sauce, 1 smashed for bok choy3 cloves
- fresh ginger, peeled and minced fine1 tbsp
- dried shrimp, roughly chopped; available at Asian grocery stores2 tbsp
- dry-cured Chinese sausage (lap cheong), finely diced; substitute dried chorizo if unavailable1 link
- doubanjiang (spicy fermented bean paste), available at Asian grocery stores1 tbsp
- Shaoxing wine, substitute dry sherry if unavailable2 tbsp
- soy sauce1 tbsp
- oyster sauce1 tbsp
- toasted sesame oil, finishing only1 tsp
- fish sauce½ tsp
- sugar½ tsp
- red chili flakes(optional)½ tsp
- scallions, thinly sliced on bias, green parts only, for garnish2 stalks
- unsalted butter, cold, for basting fish1 tbsp
- 1
Combine rinsed jasmine rice and 1.5 cups water in a small saucepan with a pinch of kosher salt. Bring to a boil over medium-high heat, stir once, reduce heat to the lowest setting, cover tightly, and cook undisturbed for 15 minutes. Remove from heat and let steam, still covered, for 10 minutes.
- 2
While rice cooks, build the XO sauce: heat 1 tbsp neutral oil in a small saucepan or wok over medium heat. Add diced lap cheong and cook, stirring, until rendered and lightly caramelized, about 3 minutes. Add chopped dried shrimp, minced garlic (2 cloves), and minced ginger; stir-fry 1 minute until fragrant. Add doubanjiang and red chili flakes; cook 30 seconds until paste darkens slightly. Deglaze with Shaoxing wine, then add soy sauce, oyster sauce, fish sauce, and sugar. Simmer 2 minutes until glossy and slightly thickened. Finish with toasted sesame oil. Remove from heat and keep warm.
- 3
Season tilapia fillets on both sides with remaining kosher salt and white pepper. Heat a 12-inch stainless-steel or cast-iron skillet over medium-high heat until a drop of water evaporates on contact. Add 1.5 tbsp neutral oil and swirl to coat. Lay fillets skin-side down, pressing gently with a fish spatula for the first 30 seconds to ensure full skin contact. Cook without moving for 4–5 minutes until the skin is deeply golden and crisp and the flesh turns opaque three-quarters of the way up. Flip, add cold butter, and baste continuously for 90 seconds until the internal temperature reads 145°F/63°C on an instant-read thermometer. Rest on a wire rack 1 minute.
- 4
While fish rests, wipe the skillet clean. Add remaining 0.5 tbsp neutral oil over high heat. Add smashed garlic clove and halved bok choy cut-side down in a single layer; sear undisturbed 90 seconds until charred at the edges. Flip, add a splash of water (2 tbsp), cover loosely, and steam 1 minute until stems are just tender. Season lightly with salt.
- 5
Fluff jasmine rice with a fork. Mound rice in the center of each warmed plate. Arrange bok choy halves alongside. Place the tilapia fillet skin-side up on top of the rice. Spoon XO sauce generously over the fish and bok choy. Garnish with sliced scallion greens and serve immediately to preserve skin crispness.
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