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Togarashi-Spiced Tilapia & Jade Pearl Rice

with Black Radish, Shiso, Tomato & Cucumber Salad

Togarashi-Spiced Tilapia & Jade Pearl Rice with Black Radish, Shiso, Tomato & Cucumber Salad
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 500 calories

Togarashi is the Japanese word for “chile,” and it can refer to almost any kind of spicy pepper. For this dish, we’ve selected a blend of powdered togarashi called “nanami togarashi.” It’s a lightly spicy, nuanced mix of red chiles, ground ginger, orange peel, nori and sesame seeds. You’ll coat the tilapia in it, then sear the fillets in a hot pan, releasing all the fragrance and flavor of this traditional, Japanese seasoning.

Togarashi-Spiced Tilapia & Jade Pearl Rice with Black Radish, Shiso, Tomato & Cucumber Salad ingredients
Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover, reduce the heat to low and simmer 18 to 22 minutes, or until the water is absorbed. Remove from heat; fluff the finished rice with a fork.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Peel and mince the ginger. Slice the radish into thin rounds, then cut into matchsticks; place in a bowl of ice water. Thinly slice the shiso leaves. Slice the cucumber lengthwise; using a spoon, scoop out and discard the seeds. Thinly slice the cucumber on an angle. Cut the tomato into wedges.

Make & dress the salad:
3 Make & dress the salad:

While the rice continues to cook, in a medium bowl, combine the ginger, tomato, cucumber, radish (draining before adding) and all but a pinch of the shiso leaves (save the rest for garnish). Add the soy sauce, rice vinegar and half the sesame oil. Toss gently to coat and season with salt and pepper to taste. Let stand as you continue cooking.

Cook the fish:
4 Cook the fish:

Season the tilapia with salt and pepper on both sides. Sprinkle 1 side of each fillet with as much of the togarashi as you’d like, depending on how spicy you’d like the fish to be. In a medium pan (nonstick, if you have one), heat 2 teaspoons of oil and as much of the remaining sesame oil as you’d like (you may have extra) on medium-high until hot. Add the coated fish, togarashi-seasoned side down first. Cook 2 to 4 minutes per side, or until cooked through.

Plate your dish:
5 Plate your dish:

Divide the cooked rice, fish and salad between 2 plates. Top each serving of rice and fish with a spoonful of the dressing from the bottom of the salad bowl. Garnish with the remaining shiso. Enjoy!

Tips from Home Chefs

Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover, reduce the heat to low and simmer 18 to 22 minutes, or until the water is absorbed. Remove from heat; fluff the finished rice with a fork.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Peel and mince the ginger. Slice the radish into thin rounds, then cut into matchsticks; place in a bowl of ice water. Thinly slice the shiso leaves. Slice the cucumber lengthwise; using a spoon, scoop out and discard the seeds. Thinly slice the cucumber on an angle. Cut the tomato into wedges.

Prepare the ingredients:
Make & dress the salad:
3 Make & dress the salad:

While the rice continues to cook, in a medium bowl, combine the ginger, tomato, cucumber, radish (draining before adding) and all but a pinch of the shiso leaves (save the rest for garnish). Add the soy sauce, rice vinegar and half the sesame oil. Toss gently to coat and season with salt and pepper to taste. Let stand as you continue cooking.

4 Cook the fish:

Season the tilapia with salt and pepper on both sides. Sprinkle 1 side of each fillet with as much of the togarashi as you’d like, depending on how spicy you’d like the fish to be. In a medium pan (nonstick, if you have one), heat 2 teaspoons of oil and as much of the remaining sesame oil as you’d like (you may have extra) on medium-high until hot. Add the coated fish, togarashi-seasoned side down first. Cook 2 to 4 minutes per side, or until cooked through.

Cook the fish:
Plate your dish:
5 Plate your dish:

Divide the cooked rice, fish and salad between 2 plates. Top each serving of rice and fish with a spoonful of the dressing from the bottom of the salad bowl. Garnish with the remaining shiso. Enjoy!