1 tablespoon water
1/2 cup crushed macadamia nuts
1/2 panko breadcrumbs
salt & pepper to taste
In a small bowl, whisk eggs with water for egg wash.
In a shallow baking pan, combine the nuts, breadcrumbs, salt & pepper.
Dip each tilapia fillet in the eggwash and dredge in the nut/breadcrumb mixture until fully coated.
Plate coated fish on a plate and chill for 10-15 minutes.
Meanwhile, preheat your oven to 375 degrees.
Place coated fish on a light greased baking sheet and bake in preheated oven for 15-20 minutes.
3-4 baby bok choy bunches
1 1/2 cups king oyster mushrooms (or any kind of mushroom)
1-2 tablespoons olive oil
3 gloves garlic, minced
1 tablespoon minced ginger
1 tablespoon oyster sauce
1 tablespoon lite soy sauce
1-2 teaspoons sesame oil
Meanwhile, prep your veggies by cutting bottoms of the bok choy and rinsing any debris between the stalks. Cut off the green tops and set aside.
For the mushrooms, slice them and if you prefer, remove stems.
When skilley or wok is hot, add oil to coat the bottom.
Add garlic, ginger and bok choy bottoms (not the green leafy tops!).
Stir until stalks are softened; then add mushrooms.
Stir until mushrooms start to brown and soften.
Add the oyster sauce, soy sauce and salt & pepper to taste.
Stir and then add bok choy greens.
Remove from heat, add sesame oil and toss until greens wilt.
*I’m also submitting this dish to the Original Recipes blogging event hosted by Lore of Culinarty. This is one of my fave blogging events each month because it showcases the creativity of so many bloggers. Check out the round up mid month!