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Togarashi Tilapia & Marinated Cucumber with Miso Stir-Fried Vegetables
15 min prep time
20 min cook time
2servings
Recipe by
Blue Apron
Source
Blue Apron
Photo by
Blue Apron
How to Make Togarashi Tilapia & Marinated Cucumber with Miso Stir-Fried Vegetables
Togarashi (a favorite Japanese seasoning that highlights poppy seeds, dried orange peel, and more) makes for a zesty coating on flaky tilapia—perfectly matched by a bed of vegetables cooked with a savory-sweet sauce of miso paste, honey, and sesame oil.
15 min prep time
20 min cook time
2servings
1/2 recipe
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Step-By-Step Instructions:
- Prepare the ingredients & make the sauce: Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; halve crosswise. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Combine in a bowl; add the chopped bok choy stems. Halve the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add the vinegar and half the sesame oil. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the honey (kneading the packet before opening), miso paste, remaining sesame oil, and 1 tablespoon of water.
- Start the stir-fry: While the cucumber marinates, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the halved green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are slightly softened.
- Finish the stir-fry: To the pan, add the prepared pepper mixture; season with salt (optional) and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped bok choy leaves and sauce. Cook, stirring frequently, 1 to 2 minutes, or until the sauce is thickened. Transfer to a bowl. Cover with foil to keep warm. Rinse and wipe out the pan.
- Cook the fish & serve your dish: Pat the fish dry with paper towels. Season on both sides with salt (optional), pepper, and all but a pinch of the togarashi. 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 browned and cooked through (an instant-read thermometer should register 145°F). Turn off the heat. Serve the finished stir-fry topped with the cooked fish and marinated cucumber (discarding any liquid). Garnish with the remaining togarashi. Enjoy!
Nutrition facts
2 Servings
-
Serving Size
1/2 recipe
- Amount per serving Calories 390
-
Total Fat
18g
- Saturated Fat 3.5g
- Trans Fats 0g
- Cholesterol 70mg
- Sodium 400mg
-
Total Carbohydrate
26g
- Dietary Fiber 7g
- Total Sugars 18g
- Added Sugars 0g
- Protein 33g
- Potassium 712mg
- Phosphorous 0mg
Ingredients
honey
1 tbsp
fresh green beans
6 oz
baby bok choy
10 oz
garlic
2 clove
mini sweet peppers
4 oz
persian cucumber
1 med
Apple Cider Vinegar
2 tbsp
sesame oil (divided)
1 tbsp
white miso
1 tbsp
water (divided)
3 tbsp
olive oil
2 1/2 tsp
tilapia or other white fish fillet
2
togarashi
1 tbsp
salt and pepper to taste
1 pinch
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