Sesame Crusted Fish Bites with Sweet Chilli Dipping Sauce

Fish / Seafood


400g Monkfish
1 egg white
1 cup sesame seeds

Dipping Sauce Ingredients:
4 cloves garlic
40g red chilli (remove the seeds if you don’t want too much heat)
¾ cup rice wine vinegar
160g chopped tomatoes
1 tsp tomato paste
½ cup coconut sugar
1 ½ tbsp honey
½ tsp salt
Fresh coriander to garnish


To make the sweet chilli sauce, roughly chop the garlic and red chillis and then place in a food processor with the rice wine vinegar and blend until very finely chopped. Place all of the ingredients in a pot and bring to the boil, reduce the heat and simmer until the sauce is reduced and starting to thicken. Remove the sauce from the heat and allow to cool. To prepare the fish, cut the monkfish into bite size pieces. Lightly whisk the egg white, dip the fish bites into the white and then dip into the sesame seeds. Heat a pan on high heat. Season the sesame crusted fish with salt and pepper, add a generous amount of olive oil to the fry pan and then carefully place the fish bites in. Cook the fish until the sesame seeds are golden and then turn and continue to cook on the other side until the fish is cooked through. Place the fish bites on a platter with the sweet chilli dipping sauce and sprinkle a little fresh coriander over.


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