Togarashi Tilapia & Garlic Rice with Marinated Cucumbers & Radishes
Easy Prep & Cleanup

Togarashi Tilapia & Garlic Rice

with Marinated Cucumbers & Radishes

25 MIN
+$6.99/serving 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 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.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    570 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
Togarashi Tilapia & Garlic Rice with Marinated Cucumbers & Radishes
Title
  • 4 Tilapia Fillets
  • 1 cup Long Grain White Rice
  • 2 cloves Garlic
  • 4 Persian Cucumbers
  • 6 oz Radishes
  • 2 Tbsps Mirin (Salted Cooking Wine)
  • 1 Tbsp Sugar
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 2 Tbsps Rice Vinegar
  • 2 Tbsps Vegetarian Ponzu Sauce
  • ¼ cup Mayonnaise
  • 1 Tbsp Sesame Oil
time-saving
tips & techniques
How To: Hold a Chef's Knife
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. Halve the radishes lengthwise, then thinly slice crosswise. In a bowl, whisk together the mayonnaise and ponzu sauce.

Cook the rice
2 Cook 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, 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.

Marinate the vegetables
3 Marinate the vegetables

Meanwhile, in a bowl, whisk together the sugar, vinegar, and sesame oil 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.

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 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish. 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 (including any liquid). Drizzle with the ponzu mayo and garnish with the remaining togarashi. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Tips from Home Chefs

Togarashi Tilapia & Garlic Rice

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. Halve the radishes lengthwise, then thinly slice crosswise. In a bowl, whisk together the mayonnaise and ponzu sauce.

2 Cook 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, 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.

Cook the rice
Marinate the vegetables
3 Marinate the vegetables

Meanwhile, in a bowl, whisk together the sugar, vinegar, and sesame oil 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

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 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish. 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 (including any liquid). Drizzle with the ponzu mayo and garnish with the remaining togarashi. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

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