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Asian-Inspired Orange Roughy

Yield 4 servings


  • 1/4 cup sesame seeds
  • 1 1/2 cups soft breadcrumbs
  • 1/3 cup teriyaki sauce
  • 2 tablespoons white wine vinegar
  • 1 1/2 tablespoons minced fresh ginger
  • 1/2 teaspoon sugar
  • 1/4 teaspoon dried crushed red pepper
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon salt
  • 4 (6- to 8-ounce) orange roughy fillets
  • 1/2 cup cornstarch
  • Vegetable oil
  • Garnish: sliced green onions

How to Make It

  1. Cook sesame seeds in a large heavy skillet over medium heat, stirring constantly, until golden; cool and stir in breadcrumbs.

  2. Bring teriyaki sauce and next 4 ingredients to a boil in a small saucepan; remove from heat, and keep warm.

  3. Stir together eggs and salt. Dredge fish in cornstarch; dip in egg mixture. Press breadcrumb mixture onto fish.

  4. Pour oil to a depth of 1/4 inch into large heavy skillet. Fry fish in hot oil 3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. Spoon teriyaki mixture over fish; garnish, if desired.