Past Recipes
Fried Sesame Fish

Fried Sesame Fish with Black Vinegar Shiitake Mushrooms and Sticky Rice

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Recipe Details


We’re really not sure if there’s a better way to cook a piece of delicate fish than to flash fry. It’s crispy, crunchy, and light as air on the outside, but holds on to its tender and succulent texture inside. Our fried tilapia has sesame seeds in the coating for a nutty twist with even more texture. It’s served with mushrooms doused in soy sauce, Chinese black vinegar, and garlic over a bed of sticky rice.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 640
  • Protein 38g
  • Total Carb 63g
  • Total Fat 26g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sticky rice
    1/2 cup
    sticky rice
  • cremini mushrooms
    6 ounces
    cremini mushrooms
  • shiitake mushrooms
    6 ounces
    shiitake mushrooms
  • scallions
  • garlic
    2 cloves
  • gluten-free soy sauce
    2 packets
    gluten-free soy sauce
  • sugar
    1 tablespoon
  • black vinegar
    1 tablespoon
    black vinegar
  • cornstarch
    2 tablespoons
  • toasted sesame seeds
    1 tablespoon
    toasted sesame seeds
  • tilapia
    10 ounces

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 12" large pan
  • 10" medium nonstick pan

Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, 1 cup water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to low, then cover pot and cook until water is fully absorbed, 12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, wipe cremini mushrooms clean with a damp paper towel and cut into ¼-inch slices. Remove and discard shiitake mushroom stems, then wipe caps clean with a damp paper towel. Rinse scallions. Trim and discard scallion roots, halve lengthwise, then slice crosswise into 1-inch pieces, keeping whites and light greens separate from dark greens. Mince garlic.

  3. Sauté mushrooms

    Sauté mushrooms

    Heat tablespoons canola oil in a large pan over medium-high heat. When oil is shimmering, add cremini mushrooms, shiitake mushrooms, and scallion whites and light greens and sauté, stirring, until mushrooms are tender and just golden, 7-9 minutes. Stir in soy sauce, sugar, black vinegar, garlic, and ¼ cup water and simmer until reduced by half, 2-3 minutes more. Remove pan from heat.

  4. Dredge fish

    Dredge fish

    While mushrooms sauté, on a large plate, combine cornstarch and half of sesame seeds. Pat tilapia very dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Dredge tilapia in cornstarch mixture, pressing to adhere.

  5. Fry fish

    Fry fish

    Heat 3 tablespoons canola oil in a medium nonstick pan over medium heat. When oil is shimmering, carefully add tilapia, standing back in case hot oil splatters, and fry, working in batches and adding more oil as needed, until fish is cooked through and crust is golden, 3-5 minutes per side. Transfer tilapia to a paper towel–lined plate to drain.

  6. Plate fried sesame fish

    Plate fried sesame fish

    Divide sticky rice between serving plates. Top with black vinegar shiitake mushrooms, then fried sesame fish. Garnish with scallion dark greens and remaining sesame seeds. Dig in!

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