Crisp sesame fish with soy glaze from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 608) by Mark Bittman

  • scallions
  • sesame seeds
  • soy sauce
  • limes
  • parsley
  • butter
  • dark sesame oil
  • white fish fillets
  • EYB Comments

    Can substitute any neutral oil for butter, and skate for white fish fillets. See page 607 for white fish fillet suggestions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any neutral oil for butter, and skate for white fish fillets. See page 607 for white fish fillet suggestions.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.