Tilapia is popular in many Asian cuisines. Use low-sodium soy sauce to cut back on the sodium, if desired. I wasn't crazy about it, but so far I haven't liked any tilapia recipes--I just don't like the taste of the fish, I guess! The topping is good, though, and I will probably use it with other kinds of fish I do like--like snapper or cod. I did find that it took a lot longer to cook than the recipe originally called for (10-12 minutes at 425* F), so I've updated it. If you are using thin fillets in single layers, you may want to cut back on the heat and time a bit. You can always cook it longer if needed, but you can't un-cook it!