Japanese-Style Tilapia with Garlic Rice & Ponzu Mayo

Japanese-Style Tilapia

with Garlic Rice & Ponzu Mayo

Group Created with Sketch. 25 min 10 SmartPoints®
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 550 Cals/serving
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Togarashi—a favorite Japanese seasoning that highlights poppy seeds, dried orange peel, and more—lends zesty flavor and delicate texture to our flaky tilapia in this dynamic dish. Another hint of bright citrus shines through thanks to tart lemon in the ponzu sauce we’re mixing with mayo to drizzle atop the fish and vegetables.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Medium dice the cucumbers. Halve the radishes lengthwise, then thinly slice crosswise. In a bowl, whisk together the mayonnaise and half the ponzu sauce (you will have extra). 

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, chopped garlic, 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork; stir in the mirin. Cover to keep warm. 

Marinate the vegetables:
3 Marinate the vegetables:

While the rice cooks, in a bowl, whisk together the sugar and vinegar until the sugar has dissolved. Add the diced cucumbers and sliced radishes; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Cook the fish & serve your dish:
4 Cook the fish & serve your dish:

While the vegetables marinate, pat the fish dry with paper towels. Season on both sides with salt, pepper, and all but a pinch of the togarashi. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until browned and cooked through. Serve the cooked rice topped with the cooked fish and marinated vegetables. Drizzle with the ponzu mayo. Garnish with the remaining togarashi. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Medium dice the cucumbers. Halve the radishes lengthwise, then thinly slice crosswise. In a bowl, whisk together the mayonnaise and half the ponzu sauce (you will have extra). 

2 Cook the rice:

In a small pot, combine the rice, chopped garlic, 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork; stir in the mirin. Cover to keep warm. 

Cook the rice:
Marinate the vegetables:
3 Marinate the vegetables:

While the rice cooks, in a bowl, whisk together the sugar and vinegar until the sugar has dissolved. Add the diced cucumbers and sliced radishes; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

4 Cook the fish & serve your dish:

While the vegetables marinate, pat the fish dry with paper towels. Season on both sides with salt, pepper, and all but a pinch of the togarashi. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until browned and cooked through. Serve the cooked rice topped with the cooked fish and marinated vegetables. Drizzle with the ponzu mayo. Garnish with the remaining togarashi. Enjoy!

Cook the fish & serve your dish: