Quote:
Originally Posted by Sluggoslinger
Also, keep some foil around to cover the pan, sometimes you'll get some flying superheated sesame seeds shooting out of the pan and you're stove will be a mess.
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That's why I add the
Tosted sesame seed after the fish is seared. I forget to say toasted in my earlier reply. And yes Kippy, you can just put a little extra virgin in the pan. I wouldn't cook it as long as 2 minutes a side. It's supposed to be really really rare on thei nside, almost totally raw. You can buy toasted sesame seeds at most asian markets.