Recipe courtesy of Sara Moulton

Asian Fish Sticks with Soy Ginger Dipping Sauce

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  • Total: 2 hr 30 min
  • Prep: 2 hr 10 min
  • Cook: 20 min
  • Yield: 6 to 8 servings
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1/2 cup white and black sesame seeds

1 cup light or salt-reduced soy sauce

2 teaspoons hot pepper sesame oil

2 tablespoons lemon juice

2 1/2 pounds fresh halibut, cut into 1-inch thick sticks

Flour, for dredging

4 egg whites, beaten until frothy

3 tablespoons peanut or vegetable oil

Sweet-Soy Dipping Sauce, recipe follows


1/4 cup mirin

3/4 cup defatted chicken or fish stock

1/4 cup dark soy sauce

2 tablespoons each finely slivered ginger and lemon zest

2 teaspoons sugar or to taste


  1. Combine sesame seeds in a bowl and set aside. In a separate bowl combine the soy sauce, hot pepper sesame oil and lemon juice. Marinate fish sticks for 5 to10 minutes in the soy mixture turning to coat. Dredge in flour, shaking off excess. Next, coat fish sticks with egg whites and then roll in sesame seeds to coat evenly on all sides. Heat an oven- proof saute pan over moderate heat and add the oil. Saute the fish sticks on all sides until the sesame seeds just begin to brown. Finish cooking, if necessary, in a preheated 425 degree oven for 4 to 6 minutes or until fish is just done and firm to the touch. Be careful not to overcook. Serve immediately with Sweet-Soy Dipping Sauce, recipe follows.;


  1. Combine all ingredients and stir to dissolve sugar. Allow to sit for at least 2 hours for flavors to develop. Store covered in refrigerator for up to 2 weeks.;