Flavorful, pan-fried tilapia becomes a Japanesse-inspired one-bowl meal with rice and a gingery mushroom broth.
1/2 cup panko crumbs
1 Tbsp sesame seeds
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.