Favorite Recipes- Kikkoman Oriental Cooking, Fish

I keep telling myself I need to eat more fish meals but never seem to get around to fixing it. I like fish with an Asian flare so I will make myself put one of these recipes on my menu. I think I might be able to grind the sesame seeds in my mini food processor. These recipes are from the now unPC titled Favorite Recipes Kikkoman Oriental Cooking.

Imperial Sesame Fish

2 teaspoons sesame seed, toasted
1/4 cup Kikkoman Soy Sauce
2 teaspoons white vinegar
2 teaspoons minced fresh ginger root
1/2 teaspoon sugar
1/2 cup water
1 1/2 pounds fish or thawed fish fillet, 1/2 to 3/4 inch thick
2 teaspoons cornstarch
1 green onion and top, chopped
Measure sesame seed into blender container; cover and process about 120 seconds, or until finely ground. Add soy sauce, vinegar, ginger and sugar; cover and process about 15 seconds, scraping down sides once. Remove 3 tablespoons sauce mixture from blender container; combine with water in small saucepan and set aside. Generously brush both sides of fish with remaining sauce. Broil about 5 minutes, or until fish flakes easily when tested with fork. Meanwhile, blend cornstarch with mixture in saucepan. Bring to boil; cook and stir until sauce thickens. Stir in green onion. Just before serving, spoon sauce over cooked fish. Serve with assorted vegetables. Makes 4 to 6 servings.

Ginger Fish Fillets

1 pound fresh or thawed fish fillets
1/4 cup Kikkoman Teriyaki Sauce
1 tablespoon vegetable oil
1 teaspoon sugar
1 tablespoon slivered fresh ginger root
1 large green onion and top, cut into 1-inch lengths and slivered
1/3 cup water
1 1/2 teaspoons cornstarch
Place fillets in single layer in shallow baking pan. Combine teriyaki sauce, oil and sugar; pour over fish. Turn fillets over to coat well. Marinate 20 minutes, turning fish over occasionally (If fillets are very thin, marinate for only 10 minutes.) Sprinkle ginger and green onion evenly over each fillet. Bake in marinade at 350 degrees 6 to 10 minutes, or until fish flakes easily when tested with fork. Remove to serving platter and keep warm; reserve 1/4 cup pan juices. Blend water and cornstarch in small sauce pan. Stir in reserved pan juices. Cook and stir until mixture boils and thickens. To serve, spoon sauce over fish. Makes 4 servings.