Togarashi Tilapia with Bok Choy Stir-Fry & Marinated Radishes

Togarashi Tilapia

with Bok Choy Stir-Fry & Marinated Radishes

30 MIN
4 SmartPoints®
2 Servings
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From the Test Kitchen

Togarashi—a favorite Japanese seasoning that highlights poppy seeds, dried orange peel, and more—makes for a zesty coating for flaky tilapia in this dish. It’s served over a colorful bed of bok choy and carrots coated in spicy chile paste, then topped with radishes marinated in sweet mirin for layers of refreshing texture and flavor in every bite.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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  • Nutrition
    PER SERVING
  • Calories
    350 Cals (est.)
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fresh
ingredients
Togarashi Tilapia with Bok Choy Stir-Fry & Marinated Radishes
Title
  • 2 Tilapia Fillets
  • 10 oz Baby Bok Choy
  • 6 oz Carrots
  • 3 oz Radishes
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Mirin
  • 1 Shallot
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)

Togarashi Tilapia

Prepare the ingredients & marinate the radishes:
1 Prepare the ingredients & marinate the radishes:

Wash and dry the fresh produce. Cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. Peel and thinly slice the shallot. Peel the carrots; grate on the large side of a box grater. Quarter the radishes lengthwise, then thinly slice crosswise. In a bowl, combine the sliced radishes, mirin, and half the sesame oil. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Cook & finish the vegetables:

While the radishes marinate, in a medium pan (nonstick, if you have one), heat the remaining sesame oil on medium-high until hot. Add the chopped bok choy stems and sliced shallot. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy leaves and grated carrots. Cook, stirring frequently, 30 seconds to 1 minute, or until the bok choy leaves are wilted. Transfer to a bowl. Add as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be; stir to combine. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

Cook & finish the vegetables:
Cook the fish:
3 Cook the fish:

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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through. Turn off the heat. 

4 Serve your dish:

Serve the finished vegetables topped with the cooked fish. Garnish with the marinated radishes (discarding any liquid). Enjoy! 

Serve your dish:
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