Meal Kit
Crispy Garlic-Sesame Glazed Tilapia Rice Bowl
with edamame and mushrooms
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Tilapia), Wheat, Sesame, Soy
Chef
Sarah Thomsen
Summer is the time for lighter foods, but that doesn't mean potato salad or a handful grapes. (Not that those things aren't tasty!) This meal is prefect for the light but favorable: crispy tilapia coated in panko, sitting atop rice and a mix of meaty mushrooms and edamame. With a drizzle of garlic sesame sauce on top, this meal is light in feeling, but not light in flavor.
In Your Box (serves 2)
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11 oz. Tilapia Fillets
- ¾ cup Jasmine Rice
- 4 oz. Cremini Mushrooms
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3 fl. oz. Garlic Sesame Sauce
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2 oz. Edamame
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½ cup Panko Breadcrumbs
- 2 Green Onions
- 3 Tbsp. Cornstarch
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½ tsp. Umami Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) EOdyA73G
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Calories830
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Carbohydrates98g
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Net Carbs94g
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Fat29g
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Protein43g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Small Pot
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using shrimp, pat dry and season all over with a pinch of salt. Follow same instructions as tilapia in Steps 3 and 4, frying until shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using diced chicken, pat dry and season all over with a pinch of salt. Follow same instructions as tilapia in Steps 3 and 4, frying, flipping occasionally, until chicken reaches minimum internal temperature, 5-8 minutes.
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1 Cook the Rice
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Place a small pot over medium heat with 1 tsp. olive oil. Add white portions of green onions to hot pot and stir occasionally until beginning to soften, 2-3 minutes.Add rice, 1/4 tsp. salt, and 11/2 cups water and bring to a boil.Once boiling, reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.Remove from burner and set aside.While rice cooks, prepare ingredients. -
2 Prepare the Ingredients
Thinly slice mushrooms.
Pat tilapia dry and, on a separate cutting board, cut into 2" pieces. Season all over with 1/4 tsp. salt. -
3 Prepare the Fish
In a mixing bowl, combine cornstarch and 2 Tbsp. water. If mixture is too thick, add 1 tsp. water. Place panko on a plate.
Dip fish pieces in cornstarch-water mixture, coating completely. Then transfer to plate with panko and flip until coated, pressing gently to adhere. -
4 Fry the Fish
Line a plate with a paper towel.
Place a medium non-stick pan over medium-high heat with 2 Tbsp. olive oil.Cooking in batches if necessary, carefully place fish pieces in hot oil. Cook until golden brown and fish reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Remove fish to towel-lined plate. Wipe pan clean and reserve. -
5 Cook Vegetables and Finish Dish
Return pan used to cook tilapia to medium-high heat and add 2 tsp. olive oil.
Add mushrooms, seasoning blend, and edamame to hot pan. Stir occasionally until tender, 4-5 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice with vegetables and fish and garnishing with garlic sesame sauce and green portions of green onions. Bon appétit!
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