CC#28: Pan-fried Fish with Peanuts (sesame) and Cilantro

Larger fish are often sliced to meaty, steaklike midsection with bone and skin intact. This makes them easier to sear and flip in a pan than a boneless fillet.

I pan fried minced cilantro in hot oil before spooning on top of the fish, and adding toasted sesame seeds to the cilantro. 

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This is the fourth recipe I made from this book, gifted me by a sweet and adorable friend!

 Recipe from pgs 210-211 of The Food of Taiwan 

by Cathy Erway. 

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I am sharing this recipe at Cookbook Countdown #28

I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown!