Togarashi Tilapia & Garlic Rice with Marinated Cucumbers & Radishes

Togarashi Tilapia & Garlic Rice

with Marinated Cucumbers & Radishes

30 MIN
2 Servings
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Available Options

  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
    • with Tilapia

    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.
    16 Points value per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Point per teaspoon) to coat your pan before heating.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW Recommended
    • Nutrition
      PER SERVING
    • Calories
      600 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    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
    • 2 Tilapia Fillets
    • ½ cup Long Grain White Rice
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 2 cloves Garlic
    • 3 oz Radishes
    • 2 Persian Cucumbers
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 1 Tbsp Sugar
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Vegetarian Ponzu Sauce
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Sesame Oil
    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

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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.

    Marinate the vegetables
    3 Marinate the vegetables

    Meanwhile, in a medium 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 tilapia & serve your dish
    4 Cook the tilapia & serve your dish

    Meanwhile, pat the tilapia 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 a drizzle of olive oil on medium-high until hot. Add the seasoned tilapia. Cook 3 to 4 minutes per side, or until browned and cooked through.* Turn off the heat. Serve the cooked rice topped with the cooked tilapia 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

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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.

    Cook the rice
    Marinate the vegetables
    3 Marinate the vegetables

    Meanwhile, in a medium 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 tilapia & serve your dish

    Meanwhile, pat the tilapia 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 a drizzle of olive oil on medium-high until hot. Add the seasoned tilapia. Cook 3 to 4 minutes per side, or until browned and cooked through.* Turn off the heat. Serve the cooked rice topped with the cooked tilapia 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 tilapia & serve your dish
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