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sesame seed cornstarch cayenne pepper peanut oil onion ginger root garlic orange juice soy sauce water sherry dark sesame oil salt
Viewed: 48 - Published at: 7 years agoIngredients
- 2 Tbsp. toasted sesame seed, ground
- 2 Tbsp. cornstarch
- cayenne pepper to taste
- 2 shark steaks (about 1 lb. each)
- 1 Tbsp. peanut oil
- 1 onion, chopped
- 1 Tbsp. finely chopped ginger root
- 2 cloves garlic, minced
- 2 c. orange juice
- 2 Tbsp. low-sodium soy sauce
- 1/2 c. water
- 1 Tbsp. dry sherry
- 1 tsp. dark sesame oil
- salt and black pepper to taste
Method
- In a small pie plate, mix sesame seed with cornstarch and cayenne pepper.
- Dredge shark steaks in this mixture.
- Set steaks aside and reserve 1 tablespoon of sesame-cornstarch mixture.
- Heat the oil over medium-high heat in a large non-stick skillet.
- Brown the steaks in the hot oil on both sides.
- Remove from pan and reserve.
- Add the onion to the oil in the pan, lower heat to medium-low and cook until onion browns lightly, about 5 minutes. Add ginger and garlic; cook another minute.
- Add orange juice and soy sauce.
- Heat to a simmer.
- Return the shark steaks to the pan, cover and simmer for 8 minutes.
- While shark is cooking, mix 1 tablespoon of remaining sesame-cornstarch mixture with the water. When shark is cooked, remove to a warm plate and heat the sauce in the pan to a boil.
- Stir in the cornstarch mixture and stir until sauce thickens, about 10 seconds.
- Remove from heat, stir in sherry, sesame oil, salt and pepper.
- Pour over fish.
- Makes 4 servings.
