- 4 (6-8 ounce) skinned fish fillets (salmon, halibut, cod or any firm-fleshed fish)
- 2 egg whites, beaten
- 1 tablespoon cornstarch
- 1 cup toasted sesame seed (see note below)
- 1/4 cup oil for frying
- 1/2 cup mayonnaise
- 1 teaspoon (or to taste) wasabi paste
To make the sauce, mix together the mayonnaise and wasabi paste and refrigerate until needed.
Combine the egg whites and cornstarch in a wide, shallow bowl and whisk to blend. Place the sesame seeds on a plate. Dip each piece of fish in egg white mixture on one side, then press into the sesame seeds until coated (about 1/8-inch thick). Heat the oil in a large, heavy skillet over medium-high heat. Add the fish fillets and sauté on the sesame-seed-coated side for three minutes until the seeds are browned and adhere to the flesh. Flip and continue cooking until cooked through (about five minutes, depending on the thickness of the fish). Remove fish using a slotted spatula and drain on paper towels. Pour the sauce over the fish when plated.
* Variations: For salmon, black sesame seeds are a nice substitute and are visually striking with the pink fish. For any fish, “furikake” (a toasted sesame seed-nori blend) also works well.