Togarashi Tilapia & Garlic Rice with Marinated Cucumbers & Sweet Peppers

Togarashi Tilapia & Garlic Rice

with Marinated Cucumbers & Sweet Peppers

25 MIN
$10.94/serving 4 Servings
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  • with Tilapia
    includes 4 Sustainably Sourced Tilapia Fillets View recipe
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Shrimp

    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
      PER SERVING
    • Calories
      570 Cals (est.)
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    fresh
    ingredients
    Togarashi Tilapia & Garlic Rice with Marinated Cucumbers & Sweet Peppers
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • 2 cloves Garlic
    • 1 cup Long Grain White Rice
    • 4 Persian Cucumbers
    • ½ lb Sweet Peppers
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 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
    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. 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 shrimp & serve your dish
    4 Cook the shrimp & serve your dish

    Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Place in a large bowl. Season with salt, pepper, and all but a pinch of the togarashi. Stir to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. Serve the finished rice topped with the cooked shrimp, marinated vegetables (including any liquid), and ponzu mayo. Garnish with the remaining togarashi. Enjoy!

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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. 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 shrimp & serve your dish

    Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Place in a large bowl. Season with salt, pepper, and all but a pinch of the togarashi. Stir to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. Serve the finished rice topped with the cooked shrimp, marinated vegetables (including any liquid), and ponzu mayo. Garnish with the remaining togarashi. Enjoy!

    Cook the shrimp & serve your dish
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