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FOUR INGREDIENTS!

That’s better than the Food Network Show Five Ingredient Fix.

Because, you know, this is only 4 ingredients.

You know that I love Asian food, but some of the things I make are a leeetle bit on the weird side, or they have hard-to-find ingredients, which is a bummer.

This is not one of those recipes.

This is sesame-crusted fish!

This has 4 ingredients!

This has no measurements!

This is GREAT.

Here’s what you’ll need:

  • white fish (skinless is my preference, but it’s up to you!  these pictures are of talapia)
  • sesame oil
  • sesame seeds (toasted or not, it doesn’t matter)
  • soy sauce

I’m sorry that I’m not imparting more wisdom on you today, but this is JUST SO GOOD.  You don’t need wisdom, you just need delicious food, and that’s what we’re giving you here at FLB.

I’m going to start calling us that.

Anyways.  Here’s what you need to make the fish crusty and lovely.

That’s it!  Sesame oil is wonderful and you should keep it around if you’re ever thinking of making anything remotely Asian.

It has a strong flavor and you don’t use much at a time, so keep it in the fridge so it won’t go rancid.  When you pull it out your bald boyfriend will ask if it’s “gone bad” because it will be kind of…thick…but let it sit out for 5 minutes and it’ll soften up for you again.

No worries.

So.  Heat a pan over medium-high heat with nothing in it.  When the pan is VERY HOT, drizzle some sesame oil in the pan and add the fish.

Yum.  I like fish.

While the fish is crisping on the first side, sprinkle the whole mess with sesame seeds.  Then add several drops of soy sauce to the pan – on the fish, around the fish, whatever.  We’re not creating a sauce, we just want the soy sauce to flavor the fish and kind of burn and get crusty and salty and delicious.

You can’t mess this up, I promise.

Ohhhhhhh yes.  Now, this is delicate fish and I’m kind of a mess with a spatula, so my flipping isn’t the prettiest thing in the world.

I’m sure you’ll do a better job, though!

When the edges of the fish have started to turn opaque and curl up a bit (after 2-4 minutes depending on the thickness of the fish), gently flip the fish and let it cook for one or two more minutes on the second side.

See?  Not super pretty, but SO tasty.  When the fish has cooked through, serve it sesame-side up next to slaw, rice, or veggies – whatever you’d like!

Or, pickled daikon (raddish), if you’re a Japanese-food-store-going freak like me.

Make this the next time you need a nice piece of fish in 13 minutes or less!

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