Togarashi Tilapia & Garlic Rice with Marinated Cucumbers & Sweet Peppers
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Togarashi Tilapia & Garlic Rice

with Marinated Cucumbers & Sweet Peppers

25 MIN
2 Servings
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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.

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  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
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. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Combine in a large bowl. In a separate bowl, whisk together the mayonnaise and half the ponzu sauce (you will have extra).

Cook the rice:
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.

Marinate the vegetables:
3 Marinate the vegetables:

Meanwhile, in a bowl, whisk together the sugar and vinegar until the sugar has dissolved. Add to the bowl of diced cucumbers and peppers; stir to coat. 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 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.* Turn off the heat. Serve the cooked rice topped with the cooked fish, marinated vegetables, and ponzu mayo. Garnish with the remaining togarashi. Enjoy!

* An instant-read thermometer should register 145°F.

Tips from Home Chefs

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. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Combine in a large bowl. In a separate 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.

Cook the rice:
Marinate the vegetables:
3 Marinate the vegetables:

Meanwhile, in a bowl, whisk together the sugar and vinegar until the sugar has dissolved. Add to the bowl of diced cucumbers and peppers; stir to coat. 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 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.* Turn off the heat. Serve the cooked rice topped with the cooked fish, marinated vegetables, and ponzu mayo. Garnish with the remaining togarashi. Enjoy!

* An instant-read thermometer should register 145°F.

Cook the fish & serve your dish:
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