I probably would have made this using a firmer fish like tuna or swordfish but I decided that we haven’t had a white fish in a while so why not.
For the sauce/glaze:
¼ cup hoisin sauce
1 tsp lite soy sauce
1 tsp sesame oil
1 clove minced garlic
½ to 1 tsp grated ginger*
Whisk all ingredients in a metal bowl, set aside until fish is cooked. Then heat using double boiler method until heated and smooth.
Take about a half cup of sesame seeds and add to a dry saute pan, toast the seeds on medium heat. You will know they are done when the seeds are fragrant. Put aside.
For the fish:
2 – 4 oz. flounder fillets
Dredge the fillets in the flour and pan fry until crisp and cooked.
Serve the fish over rice, pour the sauce over the rice and fish sprinkle the sesame seeds over the fish; add a side of green beans or snap peas for a complete meal.
*Ginger tip: freeze your fresh ginger root, it makes grating a breeze. Ginger is really fibrous and freezing it helps mask it.