Honey Sriracha Sesame Crusted Fish
After I made the Honey Sriracha Cashews, well, I had a load of nicely toasted sesame seeds that didn’t stick to the cashews like I hoped they would and I just couldn’t toss them, thinking that a Honey Sriracha Sesame coated chicken or fish would be marvelous! And then my dad came along and gave me some fresh-caught walleye and I knew exactly what I wanted to do with them.
I love the simplicity of fish dishes like this. Dip, sprinkle, bake, and in 15 minutes it’s done! So quickly, if you didn’t think to make a side dish to go with it (um, no, I hadn’t thought that far ahead), you may find yourself eating just fish for dinner. Which isn’t ALL bad, I suppose, but you might want to get some rice started cooking and get ready to steam some veggies BEFORE you put the fish in the oven to bake.
The end result is not very spicy, as not much of the sauce sticks to the fish, and it’s not really very salty either. If you are concerned about salt, use low sodium soy sauce.
- 2 Tablespoons honey
- 2 Tablespoons soy sauce
- 2 Tablespoons Sriracha hot sauce
- 1 teaspoon oil
- Several fish fillets (I used walleye, but just about any fish would work)
- Sesame seeds
- Preheat the oven to 400 F. Spray a baking sheet with cooking spray.
- In a flat bowl, whisk together the honey, soy sauce, Sriracha and oil. Dip each fillet in the sauce, then set on the prepared baking sheet and sprinkle with sesame seeds to cover.
- Bake at 400 for 7 - 10 minutes or until the fish is flaky. Depending on the thickness of the fish fillets, you may need to adjust the cooking times.
- Serve immediately with rice and steamed vegetables and some extra Sriracha and/or soy sauce for drizzling over top.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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