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Togarashi Tilapia & Honey-Ponzu Sauce
with Brown Rice & Sesame Vegetables
25 MIN
2 Servings
From the Test Kitchen
In this dish, flaky tilapia fillets get bold flavor and a hint of crunchy texture from a coating of togarashi before being cooked in a sweet, citrusy honey-ponzu sauce. You'll serve the fish alongside bell pepper and bok choy (cooked in sesame oil for added umami flavor) and hearty brown rice.
4-12 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
WW Recommended
600 Calories Or Less
-
NutritionPER SERVING
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Calories520 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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2 Tilapia Fillets
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½ cup Brown Rice
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1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
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1 Tbsp Vegetarian Ponzu Sauce
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2 cloves Garlic
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1 Tbsp Sesame Oil
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2½ Tbsps Vegetable Demi-Glace
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10 oz Baby Bok Choy
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1 tsp Black & White Sesame Seeds
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2 tsps Honey
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1 Bell Pepper
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
Remove the honey from the refrigerator to bring to room temperature. Peel and roughly chop 2 cloves of garlic. In a small pot, combine the rice, half the 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, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
2
Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the root ends of the bok choy; roughly chop. In a bowl, combine the honey (kneading the packet before opening), ponzu sauce, demi-glace, and 1/4 cup of water; season with salt and pepper.
3
Cook the vegetables
In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced peppers, chopped bok choy, and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
4
Cook the fish & serve your dish
Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the togarashi to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, constantly spooning the sauce over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. Serve the cooked fish (including any sauce from the pan) with the cooked rice and cooked vegetables. Garnish with the sesame seeds. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
1
Cook the rice
Remove the honey from the refrigerator to bring to room temperature. Peel and roughly chop 2 cloves of garlic. In a small pot, combine the rice, half the 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, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
2
Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the root ends of the bok choy; roughly chop. In a bowl, combine the honey (kneading the packet before opening), ponzu sauce, demi-glace, and 1/4 cup of water; season with salt and pepper.
3
Cook the vegetables
In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced peppers, chopped bok choy, and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
4
Cook the fish & serve your dish
Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the togarashi to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, constantly spooning the sauce over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. Serve the cooked fish (including any sauce from the pan) with the cooked rice and cooked vegetables. Garnish with the sesame seeds. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
Tips from Home Chefs