Japanese-Style Tilapia with Bok Choy, Carrots & Sesame Seeds

Japanese-Style Tilapia

with Bok Choy, Carrots & Sesame Seeds

25 MIN
2 Servings
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From the Test Kitchen

Togarashi (a favorite Japanese seasoning that highlights dried orange peel) makes for a zesty coating on flaky tilapia in this dish. It’s served over a colorful medley of sautéed vegetables, then topped with juicy orange and crisp radishes marinated in ponzu sauce—for layers of refreshing texture and flavor in every bite.
4 green SmartPoints® per serving
3 blue SmartPoints® per serving
3 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
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Dietary Information

WW Recommended Diabetes Friendly Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    350 Cals (est.)
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Blue Apron, a proud supporter of
fresh
ingredients
Japanese-Style Tilapia with Bok Choy, Carrots & Sesame Seeds
Title
  • 2 Tilapia Fillets
  • 10 oz Baby Bok Choy
  • 6 oz Carrots
  • 3 oz Radishes
  • 1 Navel Orange
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 1 Shallot
  • 1 Tbsp Sesame Oil
  • 1 tsp Black & White Sesame Seeds
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
time-saving
tips & techniques
How To: Safely Cut Round Vegetables
How To: Peel a Carrot
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel and thinly slice the shallot. Peel the carrots; grate on the large side of a box grater. Quarter the radishes lengthwise, then thinly slice crosswise. Peel and medium dice the orange. In a bowl, combine the sliced radishes, diced orange, and ponzu sauce. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Cook the vegetables
2 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped bok choy stems and sliced shallot. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy leaves and grated carrots. Cook, stirring frequently, 30 seconds to 1 minute, or until the bok choy leaves are wilted. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

Cook the fish
3 Cook the fish

Pat the fish dry with paper towels; season on both sides with salt, pepper and enough of the togarashi to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through.* Turn off the heat. 

*An instant-read thermometer should register 145°F.

Serve your dish
4 Serve your dish

Serve the cooked vegetables topped with the cooked fish and marinated radishes and orange (discarding any liquid). Garnish with the sesame seeds. Enjoy! 

Tips from Home Chefs

Japanese-Style Tilapia

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel and thinly slice the shallot. Peel the carrots; grate on the large side of a box grater. Quarter the radishes lengthwise, then thinly slice crosswise. Peel and medium dice the orange. In a bowl, combine the sliced radishes, diced orange, and ponzu sauce. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

2 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped bok choy stems and sliced shallot. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy leaves and grated carrots. Cook, stirring frequently, 30 seconds to 1 minute, or until the bok choy leaves are wilted. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

Cook the vegetables
Cook the fish
3 Cook the fish

Pat the fish dry with paper towels; season on both sides with salt, pepper and enough of the togarashi to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through.* Turn off the heat. 

*An instant-read thermometer should register 145°F.

4 Serve your dish

Serve the cooked vegetables topped with the cooked fish and marinated radishes and orange (discarding any liquid). Garnish with the sesame seeds. Enjoy! 

Serve your dish
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