Best 4 Fish Sesame Crusted Recipes
Welcome to the culinary world of fish sesame crusted, where flavors dance in perfect harmony! This article is your ultimate guide to creating a masterpiece that will tantalize your taste buds and leave you craving for more. Be it a special occasion or a casual dinner, this dish is sure to impress. Join us on this journey as we explore the secrets behind the perfect fish sesame crusted recipe, promising a crispy exterior, a tender and succulent interior, and an aromatic fusion of sesame seeds and delicate herbs. So let's dive right in and discover how to elevate your cooking skills to new heights!
Here are our top 4 tried and tested recipes!
SESAME CRUSTED FISH
This is a terrific and simple fish dish. I've made it for many years. This is best with a flaky fish such as cod or snapper but tilapia will work, too. A Jeff Smith/Frugal Gourmet recipe.
Provided by Pot Scrubber
Categories Whitefish
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
SESAME-CRUSTED FISH
A few years ago I attended a cooking class with Tony Mantuano, the owner-chef of Tuttaposto, then a very trendy restaurant in Chicago. This was one of the recipes he showed us. A fast and tasty dish.
Provided by duonyte
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 308.6, Fat 28.1, SaturatedFat 3.9, Sodium 45.2, Carbohydrate 8.6, Fiber 4.2, Sugar 0.3, Protein 9.1
SESAME-CRUSTED FISH WITH BUTTER AND GINGER SAUCE
This recipe came out of a 2005 kitchen cage match between Mark Bittman and the chef Jean-Georges Vongerichten, in which Bittman, the home cook, sought to cook Chef Vongerichten's food more simply and perhaps just as deliciously. Judging by the quality of this particular dish, he succeeded.
Provided by Mark Bittman
Categories dinner, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 18 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 7 grams, Sodium 561 milligrams, Sugar 1 gram, TransFat 0 grams
FISH - SESAME CRUSTED
Categories Fish
Number Of Ingredients 8
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 and 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.
Tips:
- Before cooking the fish, ensure it is at room temperature. This helps it cook evenly.
- If you like, you can marinate the fish in the soy, sake, rice vinegar, garlic, ginger, and sugar mixture for an hour before cooking. This will add more flavor to the fish.
- When searing the fish, make sure the pan is hot before adding the fish. This will help to create a crispy crust on the outside of the fish.
- Do not overcrowd the pan when cooking the fish. This will cause the fish to steam rather than sear.
- Cook the fish until it is just cooked through. Overcooking will make the fish dry and tough.
- Serve the fish immediately with your favorite sauce.
Conclusion:
Sesame-crusted fish is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is crispy on the outside and tender on the inside, and the sesame seeds add a nutty flavor. This dish is also very versatile and can be served with a variety of sauces, such as soy sauce, ponzu sauce, or sweet and sour sauce.
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