Sesame seeds are known as oilseeds. The plant is the oldest known species to be grown mainly for its seeds and oils rather than its leaves, fruit or vegetables and are native to Africa's sub-Saharan region. I use sesame in different forms for different dishes, such as sesame oil in kimchi fried rice, tahini with roasted smoky eggplants, or oil and toasted seeds for this ocean trout recipe. You will need to marinate the fish before cooking.
800g ocean trout fillets, skin off, pin bones removed
4 tbsp saikyo miso, or white miso*
1 tbsp sesame oil
2 tbsp mirin
1 tbsp sake
1 tbsp light soy sauce
1 tsp castor sugar
pinch ground black pepper
Kewpie mayonnaise (in a squeeze bottle)
50g pickled ginger, cut into thin strips
30g sesame seeds, toasted
steamed rice to serve
*Saikyo miso is a sweet white miso from Kyoto that is excellent in dressings, marinades or a simple miso soup.
1. Cut the fish into about 10 fingers and put aside.
2. Mix the miso, sesame oil, mirin, sake, soy, sugar and pepper into a smooth marinade. Coat the fish in the marinade, cover with plastic wrap and refrigerate for three hours or overnight.
3. Heat the oven to 190C. Place the fish in a baking tray with a couple of centimetres between each piece. The pieces should be well-coated with marinade, which will caramelise with cooking. Bake for 10 minutes then remove and cool for five minutes.
4. Squeeze mayonnaise over the fillet in a squiggly pattern and sprinkle with pickled ginger. Sprinkle bonito shavings on top, then sesame seeds. (I use a sesame seed grinder sold at Japanese food stores, but whole seeds are fine.)
Serve with steamed rice.