Seared fish steaks with soy & sesame
A Japanese side or snack for the galley that best on calm days or at anchor, about 15 min hands-on.
- Sides & snacks
- Japanese
- ⏱ 15 min
- 🌊 Sea tolerance 2/5
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Fresh fish fillet (white / mahi-mahi)680 g (170 g)
- Soy sauce48 g (12 g)
- Sesame seeds16 g (4 g)
- Fresh ginger16 g (4 g)
- White rice (long grain)280 g (70 g)
- Cucumber200 g (≈ 0.5 cucumber) (50 g)
Method
- Coat steaks in sesame seeds.
- Sear in a very hot pan 1–2 minutes a side.
- Slice; serve with rice, cucumber and soy mixed with ginger.
In the galley
- Best on calm days or at anchor — 2/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Fish, Gluten, Sesame, Soy — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 440
- protein
- 39 g
- fat
- 4 g
- carbs
- 60 g
- sugar
- 1 g
- fibre
- 2 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes