The fish starts by being marinated in a mixture of egg whites (shown here) and seasonings.
Seasoning I used: 1 part low-sodium soy sauce 1 part balsamic vinegar and a good squirt of wasabi mustard.
1/2 cup wild rice
1 small shallot, chopped
6 rehydrated shitake mushrooms (stems removed), chopped
1 cup liquid that the mushrooms had rehydrated in.
Subs: any mushrooms (though shitake have a lot of flavor) and any stock will do.
Drop in the rice once liquid is brought to a boil and simmer, adding water as needed (I added 1/2 cup)
Note: I wound up having to place some of the panko mixture on the fish by hand. It still held on in the pan though!
Make sure the fish is cooked through until it's a nice flaky white in the middle like you see here -->