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Sesame-Crusted Yellowtail with a Ginger, Chilli & Lime Soy Sauce

BY Luisa Farelo-Hayes

This is a tasty and less expensive alternative to seared salmon and is served with a Soy sauce reduction.

  • Makes : 2 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 30 mins
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Sesame-crusted Yellowtail
2 x 150 g pieces yellowtail
salt and freshly milled black pepper
1 egg white, lightly whisked until foamy
3 Tbsp (45 ml) sesame seeds
sunflower oil, for frying

Soy Sauce Reduction
¼ C (60 ml) Soy sauce
2 Tbsp (30 ml) honey
1 clove garlic, bruised
1 chilli, deseeded and finely sliced
juice of 1 lime
a drizzle of  sesame seed oil
fresh coriander leaves to serve

Preheat the oven to 180 °C.

Season the yellowtail fillets with a little salt and freshly milled black pepper.

Dip the seasoned fish into the egg white and coat both sides with sesame seeds.

Heat a little sunflower oil in a frying pan and sear the fish for about a minute on each side or until the sesame seeds are golden. Remove and place in a roasting pan.

Cook in the oven for about 10 minutes or until the fish is just cooked through.

Meanwhile, make the soy sauce reduction. Place the soy sauce, honey, garlic, chilli, lime juice and sesame oil into a small saucepan and bring to the boil.

Cook for about 2–3 minutes or until the sauce has reduced slightly and has thickened to a syrupy consistency. Remove the garlic clove and set aside.

Once the fish is cooked, remove from the oven and serve immediately, drizzled with a little soy sauce reduction.

This dish is best served with jasmine rice, steamed pak choi and fresh lime wedges.