Cook the rice (1/2 cup dry) as per the packet instructions and then move on to the tilapia. Pre-heat the broiler to cook on high if your broiler does not instantly heat.

In an oven-safe shallow dish big enough to fit the tilapia and the asparagus, whisk together the soy sauce (3 tablespoons), ginger (1 1/2 tablespoons grated), lime juice (1/2 tablespoon) and half the lime zest. Turn the tilapia fillets (2) over in the marinade and set aside for 10 minutes. If the fish has skin on it, leave it to marinate skin side up.

Snap the woody ends off of the asparagus (8-10 spears) and turn the spears over in the marinade next to the fish. Drizzle the toasted sesame oil (1/2 tablespoon) over both the tilapia and the asparagus.

Broil uncovered for approximately 10 minutes on high until the asparagus is bright green, just tender and slightly charred, and the fish is just cooked through. Keep an eye on the fish the first time you make this, as the cooking time will vary depending on the strength of your broiler.

Serve the fish and asparagus alongside the rice with any excess marinade from the baking dish spooned over each tilapia fillet, plus the lime zest. Top with toasted sesame seeds or furikake as well if you prefer.