Togarashi Tilapia & Honey-Ponzu Sauce with Brown Rice & Sesame Vegetables

Togarashi Tilapia & Honey-Ponzu Sauce

with Brown Rice & Sesame Vegetables

25 MIN
2 Servings
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    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
    • Nutrition
      PER SERVING
    • Calories
      520 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Togarashi Tilapia & Honey-Ponzu Sauce with Brown Rice & Sesame Vegetables
    Title
    • 2 Tilapia Fillets
    • ½ cup Brown Rice
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 1 Tbsp Vegetarian Ponzu Sauce
    • 2 cloves Garlic
    • 1 Tbsp Sesame Oil
    • 2½ Tbsps Vegetable Demi-Glace
    • 10 oz Baby Bok Choy
    • 1 tsp Black & White Sesame Seeds
    • 2 tsps Honey
    • 1 Bell Pepper
    time-saving
    tips & techniques
    Cook the rice
    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.

    Prepare the ingredients & make the sauce
    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.

    Cook the vegetables
    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.

    Cook the fish & serve your dish
    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

    Cook the rice
    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.

    Prepare the ingredients & make the sauce
    Cook the vegetables
    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.

    Cook the fish & serve your dish
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