Seared Fish & Ponzu Mayo with Marinated Vegetables & Garlic Rice
Customer Favorite

Seared Fish & Ponzu Mayo

with Marinated Vegetables & Garlic Rice

25 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In this Japanese-style dish, flaky fish fillets get bold flavor and a hint of crunchy texture from a coating of togarashi—a staple of the cuisine that highlights poppy seeds, dried orange peel, and more. Another hint of bright citrus shines through thanks to the ponzu sauce we’re mixing with mayo to drizzle atop the fish and vegetables.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Seared Fish & Ponzu Mayo with Marinated Vegetables & Garlic Rice
Title
  • 4 Tilapia Or Skin-On Salmon Fillets
  • 1 cup Jasmine Rice
  • 2 cloves Garlic
  • 4 Persian Cucumbers
  • ½ lb Sweet Peppers
  • 2 Tbsps Mirin
  • 2 Tbsps Rice Vinegar
  • 2 Tbsps Vegetarian Ponzu Sauce
  • 1 Tbsp Sugar
  • ¼ cup Mayonnaise
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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. Cut off and discard the stems of the peppers; remove the cores, then medium dice. In a large bowl, combine the diced cucumbers and diced peppers. In a separate bowl, whisk together the mayonnaise and ponzu sauce. Taste, then season with salt and pepper if desired. 

Cook & finish the rice:
2 Cook & finish the rice:

In a medium pot, combine the rice, chopped garlic, a big pinch of salt, and 2 cups 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:

Meanwhile, in a bowl, whisk together the sugar and vinegar until the sugar has dissolved. Add to the bowl of diced cucumbers and peppers; season with salt and pepper. Stir to coat. 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:

Meanwhile, pat the fish dry with paper towels. Season on both sides with salt, pepper, and all but a pinch of the togarashi. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish (if you received salmon, start skin-side up). Loosely cover the pan with foil and cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.** Turn off the heat. Serve the finished rice topped with the cooked fish, marinated vegetables (including any liquid), and ponzu mayo. Garnish with the remaining togarashi. Enjoy!

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

Tips from Home Chefs

Seared Fish & Ponzu Mayo

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. Cut off and discard the stems of the peppers; remove the cores, then medium dice. In a large bowl, combine the diced cucumbers and diced peppers. In a separate bowl, whisk together the mayonnaise and ponzu sauce. Taste, then season with salt and pepper if desired. 

2 Cook & finish the rice:

In a medium pot, combine the rice, chopped garlic, a big pinch of salt, and 2 cups 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 & finish the rice:
Marinate the vegetables:
3 Marinate the vegetables:

Meanwhile, in a bowl, whisk together the sugar and vinegar until the sugar has dissolved. Add to the bowl of diced cucumbers and peppers; season with salt and pepper. Stir to coat. 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:

Meanwhile, pat the fish dry with paper towels. Season on both sides with salt, pepper, and all but a pinch of the togarashi. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish (if you received salmon, start skin-side up). Loosely cover the pan with foil and cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.** Turn off the heat. Serve the finished rice topped with the cooked fish, marinated vegetables (including any liquid), and ponzu mayo. Garnish with the remaining togarashi. Enjoy!

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

Cook the fish & serve your dish:
Browse Steps
1 of 4