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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.
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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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.
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.
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.
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.
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