Imperial Sesame Fish
chinese, fish
2 teaspoon toasted sesame seeds
1/4 cup soy sauce
2 teaspoon distilled white vinegar
2 teaspoon minced fresh ginger root
1/2 teaspoon sugar
1/2 cup water
1 1/2 lb fresh or thawed fish fillets,
1/2 to 3/4 thick
2 teaspoon cornstarch
1 green onion and top, chopped
Measure sesame seed into blender container; cover and process about 10 seconds, or until finely ground. ADd soy sauce, vinegar, ginger and sugar; cover and process about 15 seconds, scraping down sides once. Remove 3 Tb. sauce mixture from blender container; combine with water in small saucepan and set aside. Generously brush both sides of fish with remaining sauce. Broil about 5 minutes, or until fish flakes easily when tested with fork. Meanwhile, blend cornstarch with mixture in saucepan. Bring to boil; cook and stir until sauce thickens. Stir in green onion. Just before serving, spoon sauce over cooked fish. Serve with assorted vegetables.
Serves: 4 From: Kikkoman recipe booklet Posted by: Debbie Carlson - Cooking Echo
Yield: 6 servings