After preparing this dish, I was reminded how much I missed cooking with tilapia. I forgot how quickly it cooks and how well it absorbs the flavors it's cooked with. You could prepare parts of the dish in advance by combining the prepped vegetables together, combining the rice vinegar, water and soy sauce in a measuring cup and having the tilapia ready for braising. With things prepped, it's just a matter of assembling all the components in a skillet.
recipe from Plated
1 tablespoon rice vinegar
1/2 cup water
1 bunch scallions, cut in 2 inch pieces
1 pint cherry tomatoes, halved
12 ounces baby bok choy, halved lengthwise
1 'thumb' ginger, thinly sliced
2 tablespoons soy sauce
2 tilapia fillets
2 tablespoons dark sesame oil
cooked jasmine rice for serving
In a large skillet, combine rice vinegar, water, soy sauce and ginger slices. Add the scallions, tomatoes and bok choy on the bottom of the pan, creating a bed.
Cover the skillet with a lid warm up over medium high heat. When the liquid comes to a boil, reduce heat to low and cook, covered for 4 minutes so vegetables can soften and collapse.
Meanwhile, wash fish and pat dry with paper towels. Uncover skillet and place fillets on top of vegetables and drizzle with dark sesame oil. Cover skillet and continue simmering until fish flakes easily with a fork, about 6-8 minutes.
Serve fish over steamed rice with braised vegetables. Spoon remaining sauce over fish.