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Togarashi Tilapia & Garlic Rice
with Marinated Cucumbers & Radishes
25 minWellness at Blue Apron
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2 Servings
- Est. 560 Cals/serving
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In this Japanese-style dish, flaky tilapia 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. 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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fresh
ingredients
Title
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2 Tilapia Fillets
- ½ cup Jasmine Rice
- 2 cloves Garlic
- 3 oz Radishes
- 2 Persian Cucumbers
- 1 Tbsp Sugar
- 1 Tbsp Mirin
- 1 Tbsp Rice Vinegar
- 1 Tbsp Vegetarian Ponzu Sauce
- 2 Tbsps Mayonnaise
- 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
time-saving
tips & techniques
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 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.
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!
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.
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!
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