Sesame Crusted Fish With Soy Butter And Ginger Sauce Recipes

Steps:

• Preheat oven to 200 degrees. Heat large, heavy skillet over medium heat. Put seeds on plate. Season fillets with salt and pepper and turn in seeds, patting to coat fillets as fully as possible with seeds. Add oil to skillet and when it shimmers add fillets.
• Brown fish on 1 side for a couple of minutes, then brown on other side for a minute or two. Remove skillet from heat, transfer fish to plate (even if not done) and place plate in oven.
• When skillet has cooled slightly, put over medium heat. Add butter, and when it melts add ginger. About 30 seconds later, add soy sauce and 1/4 cup water and stir to blend. Return fillets to skillet, along with accumulated juices.
• Turn heat to medium and cook fillets for about 1 to 3 minutes until desired doneness, turning 3 or 4 times. (If the pan dries out, add 2 or 3 tablespoons water.) Fish should be done when a thin-bladed knife meets little resistance at fillet's thickest point. Serve pan juices over fish.

Steps:

• In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

Steps:

• In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and sake or white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

Steps:

• Preheat the oven to 200 degrees F. Preheat a large, heavy skillet over medium heat while you prepare the sesame seeds. Put them on a plate and season them with salt and pepper; add the oil to the skillet. When the oil shimmers, begin to turn the fillets in the seeds, encouraging them to coat the fillets as fully as possible, and add the fillets to the skillet.
• Brown the fish on one side for a couple of minutes, then turn and brown on the other side, another minute or two. Remove the skillet from the heat and transfer the fish to a plate (don't worry if it's done); put the plate of fish in the oven to keep warm.
• When the skillet has cooled slightly, return it to the stove over medium heat. Add the butter and when it melts, add the ginger. About 30 seconds later, add the soy sauce and 1/4 cup water and stir to blend. return the fillets to the skillet, along with any of their accumulated juices.
• Turn the heat to medium and cook the fillets for a total of about 4 minutes, turning 3 or 4 times. (If at any time the pan seems to dry out entirely, add 2 or 3 tablespoons water.) At this point, the fish should be done (a thin-bladed knife inserted into its thickest point will meet little resistance.) Serve with the pan juices spooned over the fish.

Steps:

• Rinse fish with cold water, pat dry and season inside and out with salt and pepper. Place both fish on a heatproof platter or shallow baking dish. (Dish must be slightly smaller than inside dimensions of steamer.)
• Whisk together sweet wine, soy sauce, ginger, garlic, chile bean paste and 1 teaspoon sesame oil. Pour over fish and let marinate, turning once, for 30 minutes.
• Set up steamer with 3 inches of water in the bottom, then set rack 1 inch over water. Bring water to a rapid boil. Place fish, still on platter with marinade, on rack and cover with lid. (If using a bamboo steamer, cover top with a dish towel to retain steam.) Steam fish for 10 to 12 minutes, until just done. Flesh should look opaque, and there should be no pink at the bone when probed gently with a paring knife. Carefully remove platter from steamer.
• Meanwhile, place a skillet or wok over high heat and add vegetable oil. When oil looks hazy, add scallions and toss to coat. Sprinkle lightly with salt and stir-fry until slightly charred, about 2 minutes.
• To serve, scatter scallions over fish and top liberally with cilantro sprigs. (To make a tastier cilantro garnish, dress sprigs lightly with sesame oil and salt.) Using 2 forks, serve top fillet from carcass. Remove and discard skeleton to reveal lower fillet. Give each diner some fish, scallions and cilantro. Spoon pan juices over each serving.

Steps:

• In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

Steps:

• Preheat oven to 400 deg. F.
• Heat oil in a nonstick pan.
• Brush fillets with the egg whites and season with salt and pepper.
• Coat thickly on one side only with the sesame seeds.
• Saute in oil, seed side down, until golden brown.
• Place seed side up on a cornmeal sprinkled baking pan and bake at 400 deg. until done - this will depend on the thickness of your fillets, probably will take about 5 minutes.
• Or, you can just turn over and panfry until done.
• Note1: Chef recommended grouper or red snapper; I've made this also with tilapia.
• Note2: Baking is really handy if you are making a larger quantity - that way you can finish all the fillets at the same time.

Steps:

• In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

Steps:

• Season each fillet lightly with salt and pepper. Combine ginger and sesame oil in a small bowl, then rub the mixture on the fillets, massaging with fingers to coat evenly.
• Place the fish in one layer in a baking dish, and tightly cover the dish with foil. Let the fish marinate at room temperature for 15 minutes, or refrigerate up to 3 hours and bring to room temperature before baking.
• Heat the oven to 400 degrees. Bake the fish on the top rack for 10 minutes. Remove foil and check to make sure the fish is cooked through. Return to oven for 1 or 2 more minutes, if necessary.
• Transfer the fish to plates or a serving platter. Sprinkle with sesame seeds and scallions and garnish with a few slices pickled ginger. Serve with stir-fried spinach and steamed rice, if desired.

Steps:

• Marinate fish in the soy and sesame oil for 15 minutes.
• Drain and dust the fish in flour.
• Dip into the egg and then roll in the sesame seeds.
• Deep fry the pieces in 360 degree oil for 4 or 5 minutes. No longer -- the sesame seeds scorch easily and will be bitter.
• Make a simple dipping sauce with some soy sauce diluted with about a 50/50 ratio of water and some fresh grated ginger. Delicious!
• You may need to cook this in two batches so that the temperature of the oil doesn't plummet. The oil needs to maintain a constant 360 temperature if possible.

Steps:

• Pre-heat oven to 425°F.
• Place fish fillets in a 13 X 9 inch baking dish.
• Dissolve the chicken bouillon cube in one cup boiling water, and set aside.
• Clean the scallions, and cut each in half (basically, separating white part from green); slice the green portions, then cut the white portion in matchstick-size pieces.
• Keep these apart, you will be using them separately.
• Slice the ginger into matchstick-size pieces.
• From the one cup bouillon, remove 1/4 cup and pour this over the fish; sprinkle the fillets with cayenne pepper, salt and pepper if using, then top with the green portion of the scallions.
• Place, covered, in the oven and bake for 15 minutes, or until it flakes easily with a fork.
• In a small bowl, mix the remaining bouillon with the soy sauce, rice wine vinegar, cornstarch and 2 TBS water; set aside.
• Heat the oil in a small non-stick skillet.
• Add the scallion strips and the ginger and cook until golden (just a few minutes).
• Give the soy mixture a good stir, then add to the skillet.
• Heat to boiling, and boil stirring for 1 minute or until the sauce has thickened.
• Remove fish from oven and onto serving plates.
• Serve sauce over the fish.