Best Sesame Fish Recipes

ASIAN FISH TACOS WITH SESAME-GINGER SLAW

Steps:

• Mix cabbage, red bell pepper, green onions, sesame seeds, jalapeno pepper, 1 teaspoon garlic flakes, and 1/2 teaspoon salt together in a bowl for the slaw.
• Pour honey, lime juice, sesame oil, mustard, ginger, 1/2 teaspoon garlic flakes, 1/4 teaspoon salt, and wasabi powder into a jar. Shake until honey is dissolved. Pour over the slaw.
• Heat an 8-inch cast iron skillet over medium-high heat. Coat bottom of the pan with coconut oil and olive oil.
• Mix flour and 1/4 teaspoon salt together in a dish. Dredge cod pieces in the mixture, coating all sides. Fry cod in the hot oil, turning once, until outsides are golden, about 6 minutes. Transfer onto paper towels to absorb excess oil.
• Drain the slaw slightly. Place 1/4 of the cod on a tortilla and squeeze some lime juice on top. Add 1/4 of the slaw; top with roasted cashews. Repeat with the remaining tortillas, lime, slaw, and cashews.

BAKED FISH WITH SESAME AND GINGER

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.

STEAMED WHOLE FISH WITH GINGER AND SESAME

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.

ROASTED FISH WITH LEMON, SESAME AND HERB BREADCRUMBS

Steps:

• Heat the oven to 450 degrees. In a medium bowl, combine the sesame seeds, thyme, oregano, lemon zest, 3/4 teaspoon salt and a few grinds of pepper. Rub the mixture between your fingers until the herbs are bruised and fragrant. Stir in the bread crumbs and butter until combined.
• Season the trout with salt and pepper and place on a parchment-lined baking sheet, skin-side down. Spoon the bread crumbs evenly over the fish and bake until the fish is opaque and the bread crumbs are golden, 10 to 12 minutes. Serve with lemon wedges alongside.

SESAME CRUSTED FISH WITH SOY, BUTTER AND GINGER 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.

SESAME CRUSTED FISH

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.

CRISPY SESAME FISH BURGER WITH LIME MAYO

Steps:

• Cut the fish into 4 chunky fingers. Put the flour in a bowl with some seasoning, put the egg in another bowl, and the breadcrumbs and sesame seeds in a third. Dust the fish fingers in flour, then dip in egg and, finally, coat in breadcrumbs. Chill for 10 mins, if you have time.
• Heat a drizzle of oil in a frying pan and cook the fish fingers for 3-4 mins each side until golden and cooked through, adding a drizzle more oil if the pan looks too dry.
• Meanwhile, stone, peel and slice the avocado, squeeze over a little of the lime juice to prevent it from turning brown, then mix the remaining lime juice and coriander into the mayonnaise.
• To serve, spread a little mayo over the base of each bun, top with 2 fish fingers, a few slices of avocado and the bun lid. Serve the remaining mayo on the side.

CRISPY SESAME FISH

Steps:

• Heat oven to 220C/fan200C/gas 7. Tip crumbs into a bowl with half the sesame seeds. Brush fish fillets with yogurt and coat in the crumb mix. Lay on a baking tray and sprinkle over the remaining seeds. Drizzle with a little olive oil, then bake for 15-20 mins. Serve with oven-baked potato wedges.

SESAME-CRUSTED FISH

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.

SESAME DILL FISH

Steps:

• In a shallow bowl, combine the bread crumbs, sesame seeds, dill and salt. Place yogurt in another bowl. Dip fillets in yogurt; shake off excess, then dip in crumb mixture., Heat oil in a large nonstick skillet. Fry fillets over medium-high heat for 2-3 minutes on each side or until fish flakes easily with a fork. Serve with lemon if desired.

POACHED FISH WITH GINGER & SESAME BROTH

Steps:

• Pour the stock into a deep sauté pan or wok with the vinegar, then add the ginger and garlic. Cover and cook for 5 mins to allow the flavours to mingle.
• Add the soya beans, broccoli and the fleshy part of the Chinese leaves, then place the spring onions and fish on top. Cover and cook for 4-5 mins more until the fish just flakes. Carefully lift the fish off, discard the ginger, and stir in the remaining Chinese leaf and the sesame oil. Ladle into bowls, top with the fish and sprinkle with the seeds.

SESAME-SEED FISH FILLETS

Steps:

• Put the fish fillets in a dish and add the lemon juice and Worcestershire sauce. Turn the fillets in the mixture and let stand until ready to cook.
• Put the beaten egg, milk, salt and pepper in a flat dish and stir to blend. Put the sesame seeds and cheese in a separate dish and blend.
• Put the flour in a third dish.
• Lift the fillets one at a time and, using the fingers, wipe off much, but not all, of the marinating liquid. Dip the fillets one at a time in flour to coat well. Dip the pieces into the egg mixture to coat on both sides. Dip in the sesame seed mixture to coat well.
• Heat the oil and butter in a skillet and add the fish fillets (it may be necessary to cook the fish in two steps if the skillet is not large enough, but the amount of oil and butter indicated should be sufficient). Cook two minutes and turn carefully with a pancake turner or spatula. Cook about two minutes on the second side.
• If all the fillets have not been cooked, add a second batch to the skillet and continue cooking in the same manner. Transfer the fillets to a warm platter. Pour the pan fat over all. Garnish with lemon wedges.

WAY TOO EASY SESAME FISH FILLETS

Steps:

• Heat oil in pan over med-high.
• Pat dry the fillets (prevents soggy fish).
• Fry fillets 2-3 minutes and turn over for another 2-3 minutes, or until done to your taste.
• Add soy sauce and sesame oil and gently turn to coat both sides.
• Place on serving platter, pour hot oil/soy from pan over fish, scatter with sesame seeds and then scatter scallions.

SESAME-CRUSTED FISH WITH SAMPHIRE & CLAMS

Steps:

• Cook the noodles following pack instructions. As soon as they are just tender, drain in a colander, rinse under the cold tap and set aside.
• Slash each piece of fish 3 times on the skin side. Season well and press the sesame seeds over the skin in an even layer.
• Heat the oven to low, ready to keep the fish warm. Put a couple of wide bowls in to warm, too. Heat 2 tsp oil in a non-stick frying pan, the sturdier the better. Add the fish, and fry for 5 mins on the crusted side until the seeds are pale golden and the flesh of the fish has changed colour almost all the way through. Turn the fish over, cook for a few secs more, then remove to a plate and transfer to the oven. Put the kettle on to boil.
• Add the remaining oil to the pan and sizzle the ginger for 30 secs. With the heat very high, tip in the clams, then the Sherry and 1 tbsp water. Put the lid on and leave to steam and sizzle until the shells are opened, about 1-2 mins. Shake the pan every 30 secs or so. Add the samphire, cover again and cook for 1 min more until bright and just tender.
• Make up the miso in a jug with 450ml boiling water. Run boiling water through the noodles to reheat, then pile into the warm bowls. Spoon over the clams (discard any that haven't opened) with the ginger, samphire and any juices, plus the spring onions, then pour over the miso and top with a piece of crisp fish, sesame-side up. Drizzle with a little sesame or chilli oil (or both), then dig in.

SESAME-CRUSTED FISH WITH BUTTER AND GINGER SAUCE

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.

HYDERABADI FISH WITH SESAME SAUCE

Steps:

• Combine the chile powder, turmeric, coconut and coriander in a small dish.
• Place a cast-iron pan over medium high heat, add the sesame seeds, and stir and cook until they start to jump and emit a roasted aroma.
• Remove the pan from the heat and immediately add the combined spices from Step 1.
• Roast and stir the spices, off the heat, for another minute.
• Empty the roasted spices in to a bowl, allow to cool, then grind in batches until a fine texture (some of the sesame seeds may remain whole – do not worry about this).
• In a large frying pan, add oil to a depth of 1/8” and heat over medium-high heat.
• When hot, add the onions and stir and saute 10 to 12 minutes until reddish brown, reducing the heat as necessary.
• Remove onion from pan, ensuring as much oil as possible remains in the pan, and drain on kitchen paper.
• Reserve 3 tablespoons of the oil.
• Place the fried onions, along with the peanut butter, ginger, garlic, 2 tablespoons of tamarind paste, the salt.
• and 1 cup of hot water into a blender, and blend until smooth.
• Run a spatula down the sides of the blender, stir, then blend briefly again before tasting and add a little extra salt or tamarind as you think fit.
• Heat the reserved oil in a large, wide, non-stick pan over medium-high heat.
• When hot, add the mustard seeds and cumin, allow the mustard seeds to splutter (just a few seconds) then take the pan off the heat and add the curry leaves and the blended sauce.
• Swish the second cup of hot water around in the blender container, then add to the sauce in the pan.
• Lightly season the fish on both sides with salt and pepper and slip them gently into the sauce in a single layer.
• Simmer gently over low heat until the fish is cooked, about 5 minutes, basting from time to time.
• Thin the sauce with a little water if it seems too thick, and season with a little brown sugar as desired.
• Note: The sauce can be prepared ahead and frozen or refrigerated until needed.

FISH - SESAME CRUSTED

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.

FISH WITH SESAME SEED SAUCE

Steps:

• Sprinkle the fish with sea salt & refrigerate for at least 1 hour.
• Preheat the oven to 375 degrees. Spray a 9-inch baking pan with cooking spray.
• Mix the olive oil, salt & 1/2 cup of water in a nonstick skillet. Cook the onions in the skillet for 10 minutes or until the onions are soft & the water has evaporated.
• Allow the onions to slowly turn golden brown, stirring occasionally. Add the garlic & cook for another minute or two.
• Meanwhile, steam the fish over a pot of boiling water until the flesh is barely flaky. Cool & break into small pieces. Mix the fish in with the onions then spread into the baking dish.
• Combine the tahini & 1/4 cup water by beating well in a mixing bowl. Gradually stir in the lemon juice until smooth & creamy.
• Pour over the fish mixture & cook in the oven for 15 minutes. Allow to cool to room temperature.
• Serve cool or chilled, garnished with fresh parsley.

BAKED FISH WITH TOASTED SESAME SEEDS

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.

SESAME FISH

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.