Panko Sesame Crusted Cod With Hoisin Dipping Sauce Food

BROILED COD WITH HOISIN GLAZE

Steps:

• Whisk together the hoisin sauce, ketchup, soy sauce, vinegar, sesame oil, garlic and ginger in a large bowl. Add the cod and turn to coat. Cover and refrigerate 1 hour.
• Remove the fish from the refrigerator. Position a rack in the middle of the oven and preheat the broiler. Line a baking sheet with foil. Remove the fish from the marinade, reserving the marinade, and arrange on the pan (if the fillets are skin-on, arrange them skin-side down).
• Broil the fish 4 minutes. Brush with the reserved marinade, making sure to coat the top and sides. Rotate the pan 180 degrees and broil until the fish is charred in spots and flakes easily with a fork, 4 to 5 more minutes.
• Arrange the fillets on a platter. Sprinkle with sesame seeds and sliced scallions.

SESAME-CRUSTED, PAN-SEARED COD WITH ASIAN VINAIGRETTE

Steps:

• In a small bowl add ginger, garlic, green onion, cilantro, rice wine vinegar, sesame oil, soy, 1 tablespoon of canola oil. Whisk ingredients together.
• Season Cod with salt and pepper.
• Place sesame seeds on a plate. Pat down top and bottom side of each cod in sesame seeds.
• In a saute pan, over medium-high heat add remaining tablespoon oil. When oil is hot, add cod placing them sesame-crusted side down. Sear for approximately 1 minute, or until sesame seeds brown. Turn and sear on other sesame-crusted side for 1 more minute.
• Spoon vinaigrette on serving plate and place cod on top.

PANKO ENCRUSTED COD

Steps:

• Heat over to 450 degrees.
• Spray large cookie sheet with cooking spray.
• Beat egg and egg white into bowl.
• Place panko in bowl with seasonings.
• Dip fish into egg, then into panko, pressing panko into fish.
• Place fish on cookie sheet, after all fish is coated, spray fish with cooking spray.
• Bake for approximately 15 minutes until coating is nicely browned and fish flakes easily.

PANKO & SESAME CRUSTED COD WITH HOISIN DIPPING SAUCE

Steps:

• Preheat oven to 425. Combine dipping sauce ingredients in small bowl and set aside. Saute shallots, ginger and garlic in about 2 tbsp peanut oil until softened. Remove from heat and add Panko, sesame seeds, salt & pepper to moisten all. Dredge fish in cornstarch to coat, then dip in beaten egg and then in Panko/sesame mixture to coat completely. At this point you can refrigerate until ready to cook or proceed immediately. Heat a small saute pan with about 1/4 cup peanut oil and lightly brown the fish on all sides, about 3 minutes, turning as necessary. Move sauté pan to preheated oven and finish by baking about 10 minutes, turning a couple of times to get all sides nicely golden crisp. Serve with dipping sauce alongside in small bowls. Goes nicely with jasmine rice and a salad of your choice.