Baked, Sesame-crusted Swai Fillet With Thai Peanut Sauce

12072597_10205932262199305_853840256671169876_nI’m not sure if I can call this dish “breaded.” Prepping it involves the very same steps as cooking breaded meat, except that sesame seeds take the place of breadcrumbs.  I also did something different with this recipe.  Instead of using my usual tartar sauce to coat the fish or use as a sauce dip, I used home-made Thai-style peanut sauce.  Between the nutty crust of the fish and the creamy enhancement from the peanut sauce, it really made for a deliciously, sweet meal.


3 pcs Swai (or catfish) fillets, cut in half

Salt and pepper to taste

1 cup sesame seeds

1/2 cup all-purpose flour

1 egg, beaten

1/2 cup creamy peanut butter

1/3 cup ground unsalted peanuts

1/4 cup shredded carrots

2 tbsps soy sauce

2 tsps white sugar

3 cloves of garlic, minced

1 pinch of red chili flakes

1/2 cup water

Olive oil spray


Pre-heat oven to 425 degrees. Season the fillets with salt and pepper to taste. Roll them in flour before dipping in the egg.  Finish off by rolling them in sesame seeds. Place ‘breaded’ fillets on a shallow baking pan lightly sprayed with Olive oil.  Bake until the sesame crust turn light golden.  In a small bowl, mix together peanut butter, peanuts, garlic, sugar, flakes, soy sauce and water.  Stir until smooth and creamy. Add in carrots and some whole peanuts if desired. When ready to serve, place fillets on a plate and pour peanut sauce over them (alternatively, you can serve the sauce on the side and use as a dip).


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