Fish just always seems like a hassle to cook. However, this simple recipe is not only quick to make but super impressive and certainly a dinner party meal option.
2 x 150g pieces yellowtail
Salt and freshly ground pepper
3 Tbsp (45ml) sesame seeds
1 egg white, lightly whisked until foamy
Sunflower oil, for frying
¼ cup (60ml) soy sauce
2 Tbsp (30ml) honey
1 garlic clove, bruised
1 chili, deseeded and finely sliced
Juice of 1 lime
1ml sesame seed oil
Fresh coriander to serve
Preheat oven to 180°C.
Season the yellowtail fillets with a little salt and freshly ground pepper.
Dip seasoned fish into the egg white and coat both sides with sesame seeds.
Heat a frying pan with a little sunflower oil and sear fish for about a minute on each side or until sesame seeds are golden in colour. Remove and place on a roasting tray.
Cook in oven for about 10 minutes or until fish is just cooked through.
Meanwhile, make the soy sauce reduction.
Place soy sauce, honey, garlic, chili, lime juice and sesame oil into a small saucepan and bring to the boil.
Cook for about 2-3 minutes or until sauce has reduced slightly and thickened to a syrupy consistency. Remove garlic clove and set aside.
Once fish is cooked, remove from oven and serve immediately drizzled with a little soy sauce reduction.
This dish is best served with steamed jasmine rice, steamed pack choi and fresh lime wedges.
This recipe was especially developed for Crush Online Magazine
Recipe and styling: Luisa Farelo Hayes
Photograph: Henk Hattingh