Ling with sesame and ginger sauce

Written by Catherine Saxelby on Tuesday, 11 August 2009.

  • Ready In: 35-40 minutes
  • Prep Time: 25 minutes
  • Cooking Time: 12-15 minutes
  • Serves: 4
Ling with sesame and ginger sauce


If you like Asian flavours, you'll enjoy this delicious way to dress up fish fillets. The flavours of the ginger, sesame and garlic team so nicely - and you can always add a little chilli for some heat.

Read about ginger as one of my top super foods and its medicinal properties





  • 4 white fish fillets such as ling, ocean perch or whiting (600-800 g)
  • 1 tablespoon thinly-sliced green shallots
  • 2 teaspoons toasted sesame seeds
  • few drops sesame oil
  • ¼ cup sherry, sweet or dry
  • ¼ cup brown sugar (optional)
  • 2 tablespoons water
  • 1 tablespoon salt-reduced soy sauce
  • 1 tablespoon peanut or canola oil
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons crushed or grated garlic
  • 1½ cups (300 g) brown rice, cooked
  • 250 g green beans, steamed or microwaved

Nutrition per serve

2185 Kilojoules (522 Calories), 8 g fat (including 2 g saturated fat), 71 g carbohydrate (including 12 g sugars), 5 g fibre and 620 mg sodium. Read our nutrition rating system.


1. To make marinade, combine all the ingredients in a shallow dish large enough to hold fish.

2. Lay fish in marinade, turn to coat and stand for 10-15 minutes or refrigerate covered for 2 hours.

3. Drain marinade and reserve, place fish in baking dish. Bake in a moderate (180ºC) oven for 12-15 minutes or until fish flakes easily.

4. Meanwhile, boil the marinade for 3-4 minutes or until thickened, add sesame oil. Pour over fish.

5. Sprinkle with shallots and sesame seeds and serve with rice and green beans.


  • Team this marinade with salmon, chicken or pork fillets.
  • Add a few drops chilli sauce or 1 chopped fresh red chilli to the marinade.