Fish With Sesame Seed Sauce Recipes

Steps:

• Whisk soy sauce, honey, ginger, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade.
• Place salmon fillets in shallow dish; pour the remaining marinade over the salmon. Cover dish with plastic wrap and refrigerate for 5 minutes.
• Heat sesame oil in a large skillet over medium-high heat.
• Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil; cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved 1/4 of the marinade over salmon; sprinkle with sesame seeds. Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.

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:

• Mix the sesame seeds and red pepper flakes on a plate, then press the salmon fillets into the mixture to coat.
• Heat half the oil in a nonstick skillet over medium heat, add the salmon, and cook for 3-4 minutes on each side, until cooked through. Remove from the skillet and keep warm.
• Heat the remaining oil in the skillet over high heat, add the vegetables, and stir-fry for 3-4 minutes, until just cooked. Drizzle the soy sauce over the vegetables and serve with the salmon and basmati rice.

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.

Steps:

• In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
• Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
• Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

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:

• Whisk first 6 ingredients in medium bowl to blend well. Season orange-miso sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
• Line large baking sheet with foil. Place salmon and vegetable oil in large bowl; toss to coat. Sprinkle salmon with salt and pepper. Place sesame seeds on small plate. Coat 1 surface of each salmon piece with sesame seeds. Arrange salmon, sesame-coated side up, in single layer on prepared baking sheet. (Can be made 6 hours ahead. Cover; chill.)
• Preheat oven to 400°F. Bake salmon uncovered until just cooked through, about 5 minutes; transfer to platter. Skewer each piece with toothpick. Serve warm, passing orange-miso sauce.
• *Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.

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.

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.