Sesame-Crusted Fish with Wasabi Cream




Prep Time


Cook Time

A lovely Asian twist on the humble crumbed fish fillet.


  • 4 thin skinless, boneless white fish fillets
  • 1 cup panko breadcrumbs
  • 1 tablespoon sesame seeds – black or white
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon garlic salt
  • ⅛ teaspoon cayenne
  • 2 tablespoons dijon mustard
  • 3 tablespoons cooking oil

Wasabi Cream

  • ½ cup mayonnaise
  • 2 teaspoons wasabi paste


  • To make the Wasabi Cream, mix the mayonnaise and wasabi paste in a small bowl. Set aside.
  • To prepare the fish, combine the breadcrumbs, sesame seeds, onion powder, paprika, garlic salt and cayenne in a shallow bowl.
  • Coat each piece of fish with mustard then transfer to the crumb mixture and turn to coat well.
  • Heat the oil in a large pan over a medium heat. Pan-fry the fish until golden brown and cooked through.
  • Serve with a dollop of Wasabi Cream.