A delightful dish featuring sesame-crusted yellowtail fillets, paired with a savory ginger soy glaze.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a crispy crust.
In a shallow bowl, whisk together the egg and milk to create an egg wash.
Ensure the egg and milk are well combined for an even coating.
Toast the sesame seeds in a dry frying pan over medium heat until aromatic, then mix with the flour in another shallow bowl.
Stir the seeds constantly to prevent burning.
Coat each yellowtail fillet in plain flour, shaking off any excess.
A light coating ensures the egg wash adheres properly.
Dip the floured fillets into the egg wash, ensuring they are fully coated.
Let any excess egg wash drip off before the next step.
Press the fillets into the sesame-flour mixture, coating both sides evenly.
Press gently to ensure the sesame seeds stick well.
Heat the canola oil in a frying pan over medium heat and sear the fillets until golden on both sides.
Avoid overcrowding the pan to maintain heat.
Transfer the fillets to a baking dish and bake in the preheated oven for 10-15 minutes.
Check for doneness by ensuring the fish flakes easily with a fork.
In the same frying pan, sauté the garlic and ginger until fragrant.
Use the residual oil for added flavor.
Add the white wine, soy sauce, and honey to the pan, reducing the mixture by half.
Stir frequently to prevent sticking.
Stir in the scallions and finish the sauce by swirling in the butter off the heat.
Adding butter off the heat creates a silky texture.
Serve the baked fillets topped with the ginger soy glaze.
Garnish with extra scallions for a fresh touch.
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