1-2 t. vegetable oil
2 fillets of mild whitefish (I often use tilapia)
2-3 cloves garlic, crushed
salt & pepper to taste
salad greens
Dressing:
2 T. tahini (34g)
4 t. hot water
2 t. sugar
2 t. soy sauce
2 t. rice vinegar
1 t. mirin (or another 1 t. rice vinegar + pinch of sugar)
1/2 t. Korean chili flakes
4 t. ground sesame seeds
Whisk dressing ingredients together until you get a smooth thick dressing.
Heat oil in non-stick skillet over medium to med-hi heat. Season fish with salt, pepper, and garlic. Pan fry both sides of fish until lightly cooked and crispy around the edges. Remove from heat and slice into bite-sized pieces. Place over greens and drizzle with dressing. Serve.
