Togarashi Tilapia & Garlic Rice with Marinated Cucumbers & Sweet Peppers

Togarashi Tilapia & Garlic Rice

with Marinated Cucumbers & Sweet Peppers

25 MIN
4 Servings
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Available Options

  • with Tilapia
    includes 4 Sustainably Sourced Tilapia Fillets
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) 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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    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
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    fresh
    ingredients
    Togarashi Tilapia & Garlic Rice with Marinated Cucumbers & Sweet Peppers
    Title
    • 4 Tilapia Fillets
    • 1 cup Long Grain White Rice
    • 2 cloves Garlic
    • 4 Persian Cucumbers
    • ½ lb Sweet Peppers
    • 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
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    time-saving
    tips & techniques
    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. In a large bowl, combine the diced cucumbers and diced peppers. 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, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 2 cups of water. Stir to combine. 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 bowl, whisk together the sugar, vinegar, and sesame oil 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 tilapia 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 tilapia. 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 tilapia, 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 tilapia.

    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. In a large bowl, combine the diced cucumbers and diced peppers. 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, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 2 cups of water. Stir to combine. 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 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 tilapia 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 tilapia. 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 tilapia, 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 tilapia.

    Cook the fish & serve your dish
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