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Togarashi Tilapia & Garlic Rice
with Marinated Cucumber & Radishes
25 MIN
2
Servings
$12.94/SERVING
From the Test Kitchen
Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. 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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NutritionPER SERVING
-
Calories770 Cals (est.)
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fresh
ingredients
Title
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2 Skin-On Salmon Fillets
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½ cup Long Grain White Rice
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2 cloves Garlic
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3 oz Radishes
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1 Persian Cucumber
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1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
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1 Tbsp Sugar
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1 Tbsp Rice Vinegar
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1 Tbsp Vegetarian Ponzu Sauce
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2 Tbsps Mayonnaise
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1 Tbsp Mirin (Salted Cooking Wine)
step-by-step
instructions
1
Prepare the ingredients
Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Medium dice the cucumber. 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, 13 to 15 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.
3
Marinate the vegetables
Meanwhile, in a medium bowl, combine the sugar, vinegar, and 1 teaspoon of olive oil; whisk until the sugar has dissolved. Add the diced cucumber 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
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 medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. 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 cooked rice topped with the cooked fish and marinated vegetables (including any liquid). Drizzle with the ponzu mayo and garnish with the remaining togarashi. Enjoy!
*An instant-read thermometer should register 145°F.
1
Prepare the ingredients
Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Medium dice the cucumber. 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, 13 to 15 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.
3
Marinate the vegetables
Meanwhile, in a medium bowl, combine the sugar, vinegar, and 1 teaspoon of olive oil; whisk until the sugar has dissolved. Add the diced cucumber 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
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 medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. 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 cooked rice topped with the cooked fish and marinated vegetables (including any liquid). Drizzle with the ponzu mayo and garnish with the remaining togarashi. Enjoy!
*An instant-read thermometer should register 145°F.
Tips from Home Chefs
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