Togarashi Tilapia & Garlic Rice with Marinated Cucumbers & Radishes

Togarashi Tilapia & Garlic Rice

with Marinated Cucumbers & Radishes

25 MIN
4 Servings
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  • with Tilapia
    includes 4 Sustainably Sourced Tilapia Fillets
  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Tilapia

    From the Test Kitchen

    In this dish, flaky fish fillets get bold flavor and a hint of crunchy texture from a coating of togarashi, plus a hint of bright citrus thanks to the ponzu sauce we’re mixing with mayo to drizzle atop the fish and vegetables.

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    Wellness Details

    600 Calories Or Less
    • Nutrition
    • Calories
      570 Cals (est.)
    Togarashi Tilapia & Garlic Rice with Marinated Cucumbers & Radishes
    • 4 Tilapia Fillets
    • 1 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
    • 4 Persian Cucumbers
    • 2 Tbsps Mirin (Salted Cooking Wine)
    • 1 Tbsp Sugar
    • 2 Tbsps Rice Vinegar
    • 2 Tbsps Vegetarian Ponzu Sauce
    • ¼ cup Mayonnaise
    • 1 Tbsp Sesame Oil
    • 6 oz Radishes

    Tips from Home Chefs

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    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. Taste, then season with salt and pepper if desired. 

    2 Cook & finish 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 & finish 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.* Turn off the heat. Serve the finished rice topped with the cooked fish, marinated vegetables (including any liquid), and ponzu mayo. 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
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