sesame crusted fish with a spicy sauce
Indonesian Soy Sauce ( this serves four – easily can be doubled, tripled, etc. )
1/4 cup ketchup
2 tbsp. ketchup manis (fermented mushroom soy bean sauce)
2 tbsp. rice wine vinegar
1 tbsp. light brown sugar
1/2 tsp. red Thai curry paste
1/4 cup chopped cilantro leaves ( you can always leave these out )
In a small bowl whisk all the above together.
4 6 oz. filets skinned ( I made the mistake of doing 8 oz and it is too much )
1 cup sesame seeds
1/2 cup flour, seasoned with salt and pepper
3 egg whites
You might find that you need more egg whites, flour and sesame seeds so keep more handy. In a large saute pan, cover the bottom with canola/vegetable oil and turn the heat to medium high.
Dip the halibut in the flour then the egg whites and then the sesame seeds. Place in the saute pan. Brown on each side. When done, put on a parchment lined cookie sheet.
If you are making these for later then put the cookie sheet in the refrigerator for later. If you are serving now, put the filets in a 350 degree oven and bake for about 10 minutes or until done. For the dinner party, preheat the oven to 400. Take the filets from the refrigerator and stick in the oven for about 15 or so minutes, or until piping hot. You will see juice coming out the sides of the sesame seeds when it is done. If not, just touch for heat.
Serve over some rice and pour the sauce over the top. Voila.