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Black-sesame-crusted fish with coconut rice and crushed olive glaze

We are feeling inspired by the most timeless colour combination, black and white. Our black sesame-crusted fish looks super fancy, but it is both easy to make and budget-friendly, perfect for impressing your guests.


For the crushed olive glaze
½ red onion
1 clove garlic, crushed
Olive oil
½ cup olives, pitted
½ cup soy sauce
2 tbsp muscovado
For the coconut rice
1 cup basmati rice
2 × 330 ml tins coconut milk
For the sesame-crusted fish
½ cup black sesame seeds
500g linefish
Salt, to taste

For the crushed olive glaze
1. Put the onion, garlic and oil in a frying pan on medium heat. Fry for 5 minutes until soft.
2. Place the olives, soy sauce and muscovado in a saucepan over medium heat. Bring to a light simmer and stir continuously for about 5 minutes until the olives have shrunk slightly and the liquid has reduced. Set aside.
For the coconut rice
1. Place the rice, coconut milk and salt in a saucepan. Bring to a boil, then turn to the lowest heat setting and cook for a further 15 minutes.
2. Remove from the heat and allow to stand for 10 minutes. Fluff with a fork and set aside for serving.
For the sesame-crusted fish
1. Press the seeds into the skin of the fish and sprinkle with salt.
2. Heat oil in a large non-stick frying pan over high heat.
3. Cook the fish skin-side down for 2–3 minutes. Turn and cook for a further 2 minutes until cooked through.
4. Serve the coconut rice, topped with fish and a drizzle of the crushed olive glaze.

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