Black and white sesame seeds make a lovely crust for walu filets. The filets are artfully arranged with rice and Chinese long beans and served with a spicy curry sauce.
1 1⁄2 cups canola oil
12 6-oz. walu filets
2 1⁄4 cups black and white sesame seeds
7 1⁄2 cups jasmine rice, cooked
1 1⁄2 lb. Chinese long beans
3 cups basic red curry
12 edible orchid flowers
Black and white sesame seeds, for garnish
1. Lightly oil and season walu. Roll walu in sesame seeds, covering well.
2. On a hot, oiled sizzle plate, cook walu in a 400° F. oven approx. 15 min., flipping once.
3. Mound rice in the center of a serving plate. Wrap beans around rice and ladle curry around rice. Place walu on rice and garnish with sesame seeds and an orchid.