Sesame coated fish fillets

Sesame coated fish fillets

By NamakShamak
  • Serves: 3 - 4
  • Prep Time: 60 Minute
  • Cooking: 20 Minute
  • Calories:




Got a big and I mean really big chunk of ghol fish home delivered to me and that put me in a happy happy mood. Ghol fish as we call it in marathi is a rarity here in Mumbai… Partly because its expensive and partly because its just huge. These fisherwomen cut it in slices and sell it. I have fond memories of eating this fish while visiting my maternal grandmom…. She was the best cook. Some of her recipes are pure gems……   Back to Ghol fish which incidentally is know as Jewfish..(thank god for wikepedia). This fish is similar to rawas or Indian salmon as some people know it. It has very few bones so de boning it is not an issue. Since this does not have a very strong fishy smell and also because it can be filletted, I decided to make a crispy chinese starter. You can use rawas (salmon) or even surmai (kingfish) here.

Ingredients

Directions

  1. Lightly toast the sesame seeds till they pop. Cool and keep aside. Marinate the fish pieces with ginger garlic paste, soya sauce, salt, sugar and the chilli garlic sauce. Let it marinate for atleast 1 hour.
  2. Heat oil in a non stick pan. Spread the sesame seed on a plate. Now coat the fish pieces evenly with the sesame seed and fry in hot oil on low flame till crispy. Drain and serve hot with crisp wine marinated onions.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







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