Difficulty: Easy - for beginners
1/2 cup (125 mL) panko crumbs
1 tbsp (15 mL) sesame seeds
2 boneless, skinless tilapia fillets (4 oz/115 g each)
3 tbsp (45 mL) Asian Seasoning Mix
2 tbsp (30 mL) vegetable oil
Shiitake Broth and Rice
1 small carrot
1 green onion with top
1/2 cup (125 mL) sliced shiitake mushrooms
1 3-in. (7.5-cm) piece fresh gingerroot, divided
2 cups (500 mL) chicken broth
1 tbsp (15 mL) reduced-sodium soy sauce
1 cup (250 mL) hot cooked white rice
For tilapia, combine panko crumbs and sesame seeds in Coating Tray. Lightly beat egg in second tray. Cut each fillet into three pieces with Boning Knife (see Cook's Tip). 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 (5 mL) of the gingerroot using Microplane® Adjustable Fine Grater. Cut remaining gingerroot into 1/4-in. (6-mm) slices. Combine carrot, green onion, mushrooms, grated and sliced gingerroot, broth and soy sauce in (1.5-qt./1.4-L) Saucepan; bring to a boil.
As broth comes to a boil, add oil to (10-in./24-cm) Skillet; heat over medium heat 1-3 minutes or until shimmering. 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 Nylon Turner.
For each serving, pack rice into (1-cup/250-mL) Prep Bowl and invert into bottom of serving bowl. Ladle broth and vegetables around rice; place tilapia over rice.