Equipment
Ingredients
Fish
- 1 whole white fish, cleaned, scaled, and gutted
Marinade
- 45 g tahini
- 30 ml soy sauce
- 15 g fresh ginger, peeled and finely grated
- 3 garlic, minced
- 15 ml toasted sesame oil
- 15 ml rice vinegar
Garnish
- 20 g scallions, thinly sliced
- 5 g toasted sesame seeds
Nutrition (per serving)
Method
Pat the whole fish thoroughly dry with paper towels inside and out. Using a chef's knife, score the fish by making 3 to 4 diagonal cuts along both sides, cutting down to the bone but not entirely through it.
In a mixing bowl, combine the tahini, soy sauce, freshly grated ginger, minced garlic, toasted sesame oil, and rice vinegar. Whisk vigorously until it forms a smooth, thick paste.
Place the scored fish on a parchment-lined baking sheet. Rub the tahini marinade generously over the entire fish, ensuring it gets deep into the scored cuts and the inner cavity. Let it rest at room temperature for 30 minutes.
While the fish marinates, preheat your oven to 200°C (400°F).
Bake the fish on the center rack for 20 to 25 minutes. Check the internal temperature at the thickest part behind the head; it is done when it reaches 63°C (145°F).
Remove the fish from the oven and let it rest for 5 minutes. Scatter the thinly sliced scallions and toasted sesame seeds generously over the top before serving.
Chef's Notes
- The cheek of a whole fish is considered a culinary delicacy in many traditions due to its exceptionally tender texture. Ensure you extract these small morsels just beneath the eyes before discarding the head.
- Tahini brands can vary wildly in oil content and viscosity. Always stir your jar of tahini thoroughly before measuring to ensure you capture both the ground sesame solids and the oils.
- Leaving the fish out for 30 minutes while it marinates takes the chill off the meat, which prevents the exterior from overcooking while the cold center catches up.
- When checking doneness without a thermometer, you can insert a butter knife into the thickest part of the flesh for 5 seconds. If the metal feels warm against your wrist and the flesh yields easily, the fish is ready.
Storage
Refrigerator: 2 days — Store in an airtight container. The tahini crust will soften significantly in the fridge.
Reheating: Reheat gently in an oven at 150°C/300°F, loosely covered with foil, for 10 to 15 minutes or until heated through.
