Step 1

1 Cook the rice In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Step 2

2 Prepare the ingredients Meanwhile, wash and dry the bok choy. Cut off and discard the root ends of the bok choy; thinly slice. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts.

Step 3

3 Cook the bok choy In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced bok choy and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and the bok choy leaves are wilted. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan.

Step 4

4 Coat & cook the fish Place the flour and curry powder on a large plate; season with salt and pepper. Stir to combine. Pat the fish dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned flour. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated fish (shaking off any excess flour before adding). Cook 3 to 4 minutes per side, or until browned and cooked through.* Turn off the heat.* An instant-read thermometer should register 145°F.

Step 5

5 Make the sauce & serve your dish Meanwhile, in a bowl, whisk together the ranch dressing, 1 teaspoon of water, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. To the bowl of cooked bok choy, add the cooked rice and sesame oil; season with salt and pepper. Stir to combine. Serve the finished rice and bok choy topped with the cooked fish and sauce. Garnish with the chopped peanuts. Enjoy!