This recipe is roughly what you find in many Asian restaurants. We’ve incorporated it our home to liven up the less expensive fish fillets.
You will need:
Any firm-texture fish, in fillets
Soy sauce, several tablespoons
Sesame oil, one tablespoon
2 scallions (green onions), finely chopped
1 tablespoon fresh ginger, finely chopped
2 teaspoons roasted sesame seeds
Toasting the Sesame Seeds
If you don’t have roasted sesame seeds, you can roast fresh sesame seeds easily in the oven.
Pre-heat oven to 300º F. Lay the sesame seeds out on an ungreased cookie sheet in a single layer and put them in the oven. Let them sit for about 20-30 minutes until they turn light brown. Remove and allow to cool. Store in an air-tight container until you need them next. (Great on chicken, too).
Baking the Fish
Preheat oven to 350º F.
Coat the fish with soy sauce. Then rub on the sesame oil. Sprinkle sesame seeds on top. Sprinkle the chopped ginger over the top.
Bake the fish in a 350º oven for 20-30 minutes (depending on what type of fish you use) or until done. You can cut into the fish to see if the flesh is white (done) or pale/gelatinous (not yet done).
When done, sprinkle the chopped scallions over the top and serve.