Sesame Tilapia With Shitake Broth

Flavorful, pan-fried tilapia becomes a Japanesse-inspired one-bowl meal with rice and a gingery mushroom broth.

Tilapia
1/2 cup panko crumbs
1 Tbsp sesame seeds
1 egg
2 boneless, skinless tilapia fillets (4 oz each)
3 Tbsp Asian Seasoning Mix
2 Tbsp vegetable oil

Shitake Broth and Rice
1 small carrot
1 green onion with top
1/2 cup sliced shitake mushrooms
1 3" piece fresh gingerroot, divided
2 cups chicken broth
1 Tbsp soy sauce
1 cup hot cooked white rice

For tilapia, combine panko crumbs and sesame seeds.  Lightly beat egg in a bowl.  Cut each fillet into three pieces with boning knife.  Coat tilapia with seasoning mix.  Dip each piece into egg and then  into panko mixture.  Set aside.

For broth, peel carrot; cut into julienne strips using julienne peeler.  Thinly slice green onion on a bias.  Slice mushrooms.  Peel gingerroot; grate 1 tsp of the gigerroot using the Microplane.  Cut remaining gingerroot into 1/4" slices.  Combine carrot, green onion, mushrooms, grated and sliced gingerroot, broth and soy sauce in 1/4 qt. saucepan; bring to a boil.

As broth comes to a boil, add oil to a 10" skillet; heat over medium heat 1 - 3 minute or until simmering.  Carefully arrange tilapia in skillet and cook 2 - 3 minutes or until browned.  Turn tilapia over; cook 2 - 3 minutes or until tilapia flakes easily with a fork, turning with small slotted turner.

As broth comes to a boil, add oil to a 10" skillet; heat over medium heat 1 - 3 minutes or until simmering.  Carefully arrange talapia in skillet and cook 2  - 3 minutes or until browned.  Turn tiaplia over; cook 2 - 3 minutes or until tilapia flakes easily with a fork, turning with small slotted turner.

For each serving, pack rice int 1 cup prep bowl and invert into bottom of serving bowl.  Ladle broth and vegetables around rice;  place tilapia over rice.