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In this Japanese-style dish, flaky tilapia fillets get deep, bold flavor from a coating of vibrant togarashi—a staple of the cuisine that highlights poppy seeds, dried orange peel, and more. For cooling contrast, we’re topping it with crisp marinated vegetables, then drizzling it all with an irresistible combo of creamy mayo and citrusy ponzu sauce.
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Wash and dry the fresh produce. 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.
In a medium 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, 23 to 35 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 until combined.
Meanwhile, in a bowl, whisk together the vinegar and sesame oil until combined. 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.
Meanwhile, pat the fish dry with paper towels. Season with salt and pepper on both sides. Season only on the skinless side with all but a pinch of the togarashi. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the finished rice topped with the cooked fish, marinated vegetables, and ponzu mayo. Garnish with the remaining togarashi. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
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