This Asian-influenced meal is ideal served in Chinese bowls of steamed rice and lemon wedges or with a rice noodle salad.

Serves 4

4 firm thick fish fillets (blue eye, ling, swordfish, salmon)
¼ cup honey soy sauce
½ teaspoon grated fresh ginger (optional)
1 egg, lightly beaten
1 tablespoon milk
2 cups breadcrumbs
2 tablespoons sesame seeds

• Cut fish into 2cm lengths.  Combine honey soy and ginger, pour over fish and marinate 20 minutes.  Drain and pat dry.
• Combine egg and milk. Dip fish into egg mix, drain excess and toss in combined breadcrumb and sesame seeds.
• Place on oven tray lined with baking paper and cook in hot oven (200oC) for 8-10 minutes, depending on the thickness.