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 a delicious combo of creamy mayo and citrusy ponzu sauce.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
fresh
ingredients
Togarashi Tilapia & Garlic Rice with Marinated Cucumbers & Sweet Peppers
Title
  • 2 Tilapia Fillets
  • ½ cup Jasmine Rice
  • 2 cloves Garlic
  • 2 Persian Cucumbers
  • 4 oz Sweet Peppers
  • 1 Tbsp Mirin
  • 2 Tbsps Rice Vinegar
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 1 Tbsp Sugar
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
time-saving
tips & techniques
How To: Hold a Chef's Knife
How To: Safely Cut Round Vegetables
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. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Combine the diced cucumbers and diced peppers in a large bowl. In a separate bowl, whisk together the mayonnaise and ponzu sauce. Taste, then season with salt and pepper if desired.

Cook & finish the rice:
2 Cook & finish the rice:

In a medium 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 until combined. 

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; season with salt and pepper. 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 large pan (nonstick, if you have one), heat 2 teaspoons 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, and ponzu mayo. Garnish with the remaining togarashi. Enjoy!

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

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

Cook & finish 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; season with salt and pepper. 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 large pan (nonstick, if you have one), heat 2 teaspoons 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, 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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