White Fish With Sesame Noodles Recipes

Steps:

• Use a spice grinder or pestle and mortar to crush the sesame seeds, then stir in the soy sauce, oil, 1 tbsp of water and a splash of rice vinegar, to make a creamy dressing, season and set aside.
• Bring a pan of salted water to the boil, add the noodles and cook following pack instructions, then drain and set aside. Using the same pan, tip in all the spinach and cook until reduced down and dark green. Tip in the noodles, along with the sesame dressing and a splash of water and toss well to heat through.
• Heat the oil in a non-stick frying pan over a medium to high heat. Season the skin of the seabass, then place in the pan skin-side down, fry until the skin has crisped up and the flesh has nearly all turned opaque, around 3 mins. Flip over and fry for 30 seconds further, until the fish is flaking and cooked through. Divide the noodles and greens between two bowls and place the fish on top. Scatter over the toasted sesame seeds and serve.

Steps:

• Place the sesame seeds in a dry skillet over medium heat and toast until lightly browned, 2 to 3 minutes. Remove from the heat and set aside.
• Cook the chicken. In a medium skillet, bring the chicken stock to a simmer over medium-high heat. Submerge the chicken breasts in the stock, then reduce the heat to low and poach until the meat is completely cooked through and the internal temperature in the thickest part of the chicken breast registers 165 degrees F on a meat thermometer, 8 to 10 minutes. Transfer the chicken to a cutting board and let rest for 5 to 10 minutes. Use a sharp knife to cut the meat into 1/4-inch-thick slices. Set aside. Let the chicken stock cool and reserve for another use.
• Make the pasta. In a medium pot, bring 4 quarts of water to a boil over medium-high heat. Line a sheet pan with a clean kitchen towel and set aside. Season the water with salt until it tastes like sea water. Plunge the pasta in the water and cook until cooked but still chewy ("al dente"), 4 to 6 minutes. Place a colander in the sink. Reserve a little pasta water, then drain the pasta thoroughly. Shake the colander a few times to remove excess water. Spread the pasta on the towel so it cools more quickly. Gently use a second towel to cover and pat the pasta dry. (Removing the excess moisture assures that the sauce will have a full flavor effect on the noodles.)
• Make the sauce. In a large bowl, combine the hoisin sauce, soy sauce, ginger, sesame oil, vinegar and hot sauce. Adjust the seasonings. Stir in half of the scallions. Set aside.
• Add the pasta to the sauce and toss to coat evenly. Add some of the reserved water if necessary. Transfer the pasta and sauce to a large serving bowl. Set aside.
• Arrange the chicken on top of the pasta. Top the pasta with the reserved sesame seeds and remaining scallions.

Steps:

• Place the orange juice, brown sugar, ketchup, soy sauce, lemon juice, oil, and black pepper in a small bowl; stir well to combine.
• Arrange the fish in a single layer in a baking dish. Pour the orange juice mixture over the fillets. Cover and marinate in the refrigerator for 2 hours, turning once.
• Remove the fillets from the marinade, reserving the marinade. Pour the marinade into a small saucepan. Bring to a boil; reduce heat, and simmer for 5 minutes. Set half of the marinade aside.
• Place fillets on a lightly greased rack in a shallow roasting pan. Broil fillets 6 inches from heat for 10 to 12 minutes, or until the fish flakes easily when tested with a fork, basting occasionally with the marinade.
• Transfer fish to a serving platter. Sprinkle the toasted sesame seeds (I toast mine in a skillet while the fish is in the oven) over the fillets, and serve with the reserved marinade.

Steps:

• Combine flour, salt, and pepper.
• Combine egg with milk and sesame oil.
• Combine breadcrumbs with sesame seeds.
• Dredge fish in flour, then dip in egg, then in crumbs.
• Cook the fish in melted butter.