Sesame coated fish sticks
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Each white and black sesame |
| Seeds | ||
| 1 | cup | Light or salt-reduced soy |
| Sauce | ||
| 2 | teaspoons | Hot pepper sesame oil |
| 2 | tablespoons | Lemon juice |
| 2½ | pounds | Fresh halibut, cut into I |
| Inch thick sticks | ||
| Flour for dredging | ||
| 4 | Egg whites, beaten until | |
| Frothy | ||
| 3 | tablespoons | Peanut or other vegetable |
| Oil | ||
| Sweet-Soy Dipping Sauce | ||
| (recipe follows) | ||
Directions
Combine sesame seeds in a bowl and set aside. In a separate bowl combine the soy sauce, hot pepper sesame oil and lemon juice.
Marinate fish sticks for 5-10 minutes in the soy mixture turning to coat. Dredge in flour, shaking off excess. Next, coat fish stick with egg whites and then roll in sesame seeds to coat evenly on all sides.
Heat an oven proof sauté pan over moderate heat and add the oil.
Sauté the fish sticks on all sides until the sesame seeds just begin to brown. Finish cooking if necessary in a preheated 425 degree oven for 4-6 minutes or until fish is just done and firm to the touch. Be careful not to overcook. Serve immediately with Sweet-Soy Dipping Sauce.
Yield: 6-8 servings
(Recipe courtesy of John Ash)