GILL MELLER’S SESAME FISH GOUJONS WITH SOY, GINGER AND SPRING ONION DIPPING SAUCE
These little goujons are wonderful on their own as a starter or make more of a meal of things and serve alongside some steaming bowls of rice and garlicy greens. If sesame isn’t for you try swapping them out for a mixture of linseeds and chia seeds. You’ll still get that lovely textured crunch.
Preparation time 15 minutes | Cook time 10 minutes | Serves 3 to 4
For the fish:
600 – 700g pollack, whiting, hake or grey mullet fillets, skin and any small bones removed
2 large Stonegate Estate Organic eggs
100g sesame seeds (white or a mix of white and black)
Salt and freshly ground black pepper
Vegetable or sunflower oil, for shallow frying
Lime wedges, to serve (optional)
For the dipping sauce:
8 tbsp light soy sauce
2 tbsp rice vinegar or fresh lemon juice
1 tbsp sesame oil
1 tsp fresh ginger, finely grated
3 organic spring onions, trimmed and very finely sliced
1 fresh red chilli, deseeded and finely chopped
2 tbsp of chopped fresh coriander
2 tsp organic honey
Pat the fish fillets dry and cut them into even strips about 2cm wide. Season lightly with salt and pepper. Beat the Stonegate Estate eggs in a shallow bowl and place the sesame seeds in another shallow dish. Dip each strip of fish into the beaten egg, allowing any excess to drip off, then press into the sesame seeds so each piece is evenly coated.
Heat about 1cm of oil in a large frying pan over a medium heat. Fry the goujons in batches for 2–3 minutes on each side until golden brown and crisp, turning carefully. The fish should be opaque throughout and flake easily when cooked. Transfer to kitchen paper to drain.
To make the dipping sauce, combine the soy sauce, rice vinegar, sesame oil, grated ginger, chilli, and honey, then stir in the sliced spring onions and coriander, just before serving.
Serve the sesame fish goujons hot with the dipping sauce on the side and lime wedges if desired.
