About this recipe: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.
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep: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.