- Baked fish
Mahi mahi fillets are coated in sesame seeds before being pan-seared, then served with a deliciously rich and creamy sauce, made with ginger, shallots and shiso leaves.
138 people made this
- 3 shallots, finely chopped
- 2 teaspoons finely chopped fresh root ginger
- 1 lemon, juiced
- 125ml dry white wine
- 125ml double cream
- 115g unsalted butter, chilled and cut into small cubes
- 3 tablespoons soy sauce
- 4 shiso leaves
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon ground white pepper
- 2 tablespoons rapeseed oil
- 6 (175g) mahi mahi fillets
- 4 tablespoons sesame seeds
- 4 tablespoons black sesame seeds
MethodPrep:20min ›Cook:15min ›Ready in:35min
- In a saucepan over medium heat, combine shallots, ginger, lemon juice and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in double cream and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to liquidiser. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce and blend for about 10 more seconds. Season to taste with sea salt and pepper. Keep sauce warm.
- Preheat oven to 220 C / Gas 7.
- Heat oil in a large saute pan over high heat. Season both sides of the fillets with sea salt and white pepper. Mix together white and black sesame seeds and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven or transfer fish to baking tray and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.
Are available at Chinese/Oriental speciality stores. If unavailable, substitute in 2 leaves of fresh mint leaves.
Reviews & ratingsAverage global rating:(145)
Reviews in English (123)
Better than any restaruant can do!!!! This recipie rocks and is easy to do. I sought out and bought the Shiso, and could not really taste it - so don't worry if you can't find it. I also found that I needed to cook the fish in the oven a bit longer than suggested to get it cooked all the way through. You owe it to yourself to try this~!!-19 Oct 2004
WOW!!!OMG! This is BY FAR the best fish I've ever had! The sauce was the best part - Dee-Lish! I use 2 TBSP+ of ginger for the sauce. Also, make sure the lemon you use is a large one.I usually make this with seared tuna steaks, brushed with sesame oil then salt & peppered.All my friends have had this recipe and beg for me to make it! Thanks for the great recipe!-04 Mar 2005
I was initially skeptical about this recipe combining western ingredients with an eastern recipe, but my husband and I, who are both self-professed foodies, were very pleased.I saw no need to bake the fish, I kept everything on the stovetop and it came out beautifully. I grated more ginger, added more wine and cream and a touch more soy sauce. I used sole for my fish, which cooks very quicky. Seared seasame was wonderful. After flipping the fish once, I turned the heat to low, covered the pan briefly while I blended the sauce. I turned the heat on hi again afterwards and poured some of the sauce on the fish and let it simmer for a few seconds. Then I turned the heat off completely and covered the pan so that the fish could sit in the warm sauce while we ate our udon beforehand.-05 Oct 2004