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.
Blue Apron believes meal time should be the best part of the day. That's why we're collaborating with the American Diabetes Association to serve up delicious, ready-to-cook meals packed with fresh produce, lean proteins and lots of flavorful options. All sent to your door.
-
- Prep time
- 15 min
-
- Cook time
- 20 min
-
- Servings
- 2 Servings
-
- Serving size
-
1/2 recipe
Ingredients
- honey
- 1 tbsp
- 1 tbsp
- fresh green beans
- 6 oz
- 170 g
- baby bok choy
- 10 oz
- 284 g
- garlic
- 2 clove
- 2 clove
- mini sweet peppers
- 4 oz
- 113 g
- persian cucumber
- 1 med
- 1 med
- Apple Cider Vinegar
- 2 tbsp
- 2 tbsp
- sesame oil (divided)
- 1 tbsp
- 1 tbsp
- white miso
- 1 tbsp
- 1 tbsp
- water (divided)
- 3 tbsp
- 3 tbsp
- olive oil
- 2 1/2 tsp
- 2 1/2 tsp
- tilapia or other white fish fillet
- 2
- 2
- togarashi
- 1 tbsp
- 1 tbsp
- salt and pepper to taste
- 1 pinch
- 1 ml
Directions
-
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!