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.

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Prep time

15 min
Cook time

20 min
Servings

2 Servings
Serving size

1/2 recipe

Cooking for 1 or 2 Dinner Foodie Main Dish Meal Kit Recipes High in Fiber Veggie Rich Asian Seafood

Nutrition Facts

2 Servings

Serving Size
1/2 recipe

Amount per serving Calories 390

Total Fat 18g
- Saturated Fat 3.5g
- Trans Fat 0g
Cholesterol 70mg
Sodium 400mg
Total Carbohydrate 26g
- Dietary Fiber 7g
- Total Sugars 18g
- Added Sugars 0g
Protein 33g
Potassium 712mg

Cooking for 1 or 2 Dinner Foodie Main Dish Meal Kit Recipes High in Fiber Veggie Rich Asian Seafood

Ingredients

US Metric

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!