Meal Kit

Crispy Garlic-Sesame Glazed Tilapia Rice Bowl

with edamame and mushrooms

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Fish, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    ½ tsp. Umami Seasoning
  • 4 oz. Cremini Mushrooms
  • 2 Green Onions
  • Info
    2 fl. oz. Garlic Sesame Sauce
  • Info
    3 oz. Edamame
  • Info
    11 oz. Tilapia Fillets
  • Info
    ½ cup Panko Breadcrumbs
  • 3 Tbsp. Cornstarch
  • ¾ cup Jasmine Rice

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.

  • Nutrition (per serving)

  • Calories
    804
  • Carbohydrates
    97g
  • Fat
    26g
  • Protein
    45g
  • Sodium
    1173mg

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
  1. 1

    Cook the Rice

    Bring a small pot with rice, a pinch of salt, and 1½ cups water to a boil. 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. 2

    Prepare the Ingredients

    Thinly slice mushrooms. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Pat tilapia dry and, on a separate cutting board, cut into 2" pieces. Season all over with ¼ tsp. salt.

  3. 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. 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. 5

    Cook Vegetables and Finish Dish

    Return pan used to cook tilapia to medium-high heat and add 2 tsp. olive oil. Add mushrooms, whites portions of green onions, 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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