Sesame Crusted Salmon (Rikyū-age Salmon)
Japanese-style Sesame Crusted Salmon is crunchy on the outside with sesame seeds that completely cover the salmon fillet. Shallow-fried salmon has a subtle flavour so that you can enjoy the delicate sesame flavour with it.Since each piece of Rikyū-age is small, you can even serve it as a finger food. It is also a perfect dish to pack in a bento box.Cook Time assumes frying the fish pieces at once.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 300-350g / 0.7-0.8lb salmon fillet ((1 large fillet, note 1) no skin, tiny bones removed)
- 2½ tbsp roasted white sesame seeds ((note 2))
- 2½ tbsp roasted black sesame seeds ((note 2))
- 1 egg white
- Oil to deep fry
- 2 tsp soy sauce
- 1 tsp cooking sake
- 1 tsp mirin
- 2 blanched okra ((note 3))
- Lemon or lime wedges
Instructions
- 1
Slice the salmon fillet perpendicular to the backbone, and then into 4 thin pieces (about 1.5cm / ⅝” thick)¾. Cut each sliced piece in half to make 2 large bite-size pieces. (note 4)
- 2
Place the salmon pieces in a zip lock bag without overlapping. Add the Marinade ingredients to the bag, remove as much air as possible and seal the bag. (note 5)
- 3
Marinate the salmon in the fridge for minimum 2 hours, preferably ½ a day.
- 4
Drain the marinade and pat-dry the salmon pieces with kitchen paper.
- 5
Place the egg white in a small bowl. Place the white sesame seeds and black sesame seeds on a separate plate.
- 6
Dunk a piece of salmon in the egg white, then coat the entire salmon piece with the white sesame seeds or black sesame seeds. Repeat and coat 4 pieces with white sesame seeds and 4 pieces with black sesame seeds. (note 6)
- 7
Heat oil in a frying pan to 180°C / 356°F. The depth of the oil needs to be just enough to submerge the salmon pieces or a bit lower (note 7).
- 8
Cook the salmon pieces for 1 minute, turn them over and cook another 1 minute. Do not over-crowd the oil. If your frying pan is small, cook in batches.
- 9
Transfer the salmon pieces to a tray lined with kitchen paper.
- 10
Place two each of the black and white sesame coated salmon pieces on each serving plate.
- 11
Serve with okra and lemon wedges if using.