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With the white and black sesame seeds...what a very pretty way to serve fish. The soy sauce gave an interesting flavour here. I found it almost made the fish have a slightly sweeter taste. I will admit I did bake these instead of frying, which still worked out excellent. Reviewed for RSC #4.

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LUv 2 BaKE June 05, 2008

We did not care much for this. The fish had a slightly burnt flavor. I went back and tasted the ingredients finding the sesame seed oil was inparting the flavor that I didn't care for. I did get busy and my fish marinaded for over an hour. This very likely caused the strong flavor. I did love the sesame crust and will try it again. Maybe next time I will not use the sesame oil.

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Roger/OH February 17, 2008

First, I had some time issues and I changed the recipe some. Sorry! But it was still really good! I ended up using catfish and cooking it in the oven. I know it has a different flavor, but I couldn't tend the stove. I was running short on time. I'll make this again and try to follow the directions better. I made this for Chinese New Year Tag. Thank you for sharing!

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Kiersten Phae February 07, 2008

Now these were tasy little morsels! I didn't have any black sesame seeds so went with just white and the cooking method/time left the color and texture of everything perfect. I deep fried 4 or 5 pieces at a time in a wok using a Chinese scoop to make sure the sesame seeds didn't drop off.

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Peter J August 07, 2007

Oh I love the Frugal Gourmet, I'd forgotten all about him, but grew up with my mom using his cookbooks and watching him on public television. Great recipe, thank you! I used some unknown white fish (whatever type they have here in Uruguay) and it was very yummy. I didn't have the heart to try the fish but instead pan fried and thought it turned out crispy enough and the sesame seeds didn't get too browned. Fantastic!

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Girl in Uruguay August 06, 2007
Sesame Crusted Fish