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| 2 Teelöffel | sesame seeds Toasted |
| 1/4 Tasse | soy sauce |
| 2 Teelöffel | white vinegar distilled |
| 2 Teelöffel | ginger root fresh, minced |
| 1/2 Teelöffel | sugar |
| 1/2 Tasse | water |
| 1 1/2 x ca. 450 g | Fresh or thawed fish fillets, |
| 1/2 | To 3/4" thick |
| 2 Teelöffel | cornstarch |
| 1 | Green onion and top, chopped |
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Measure sesame seed into blender container; cover and process about 10 seconds, or until finely ground. ADd soy sauce, vinegar, ginger and sugar; cover and process about 15 seconds, scraping down sides once. Remove 3 Tb. Sauce mixture from blender container; combine with water in small saucepan and set aside. Generously brush both sides of fish with remaining sauce. Broil about 5 minutes, or until fish flakes easily when tested with fork. Meanwhile, blend cornstarch with mixture in saucepan. Bring to boil; cook and stir until sauce thickens. Stir in green onion. Just before serving, spoon sauce over cooked fish. Serve with assorted vegetables.
Serves: 4
Cooking Echo
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