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Sesame-Chive Butterfish with Buttered Edamames and Spinach

Serve up Ming Tsai's delicious fish dish from episode 5 of Simply Ming, series 7.


  • 1/2 cup white sesame seeds, untoasted

  • 4 6-ounce pieces of butterfish or farm raised chilean sea bass

  • 3 tablespoons butter

  • 1 minced shallot

  • 1 cup edamames

  • 2 packed cups baby spinach

  • splash of white wine

  • 2 tablespoons chopped chives

  • kosher salt and freshly ground black pepper to taste

  • canola oil


  • 1.

    In a large saute pan on med-high heat, toast sesame seeds until fragrant and lightly colored. Set aside on a plate.

  • 2.

    Place pan over heat and lightly coat with oil, add 1 tablespoon butter and sear the seasoned fish. Cook on both sides, about 8 minutes total. Set aside.

  • 3.

    Wipe out pan and add 1 tablespoon butter and sautee the shallots. Add the edamames and spinach, season and deglaze with wine. Arrange on platter and place fish on top.

  • 4.

    Garnish with chives and sesame seeds.

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