in a bowl mix all the ingredients except for the sesame seeds', 'puree the mixture either using a hand held blender or food processor', 'it should be a very creamy , thick puree with little to no chunks of chickpeas or onion', 'shape into walnut sized balls and flatten slightly', 'roll in sesame seeds and put aside', 'serve with whatever dip you might like or on top of a nice green salad'

marinate fish in the soy and sesame oil for 15 minutes', 'drain and dust the fish in flour', 'dip into the egg and then roll in the sesame seeds', 'deep fry the pieces in 360 degree oil for 4 or 5 minutes', 'no longer -- the sesame seeds scorch easily and will be bitter', 'make a simple dipping sauce with some soy sauce diluted with about a 50 / 50 ratio of water and some fresh grated ginger', 'delicious !', you may need to cook this in two batches so that the temperature of the oil doesn't plummet, 'the oil needs to maintain a constant 360 temperature if possible'

preheat the oven to 200 degrees f', 'preheat a large , heavy skillet over medium heat while you prepare the sesame seeds', 'put them on a plate and season them with salt and pepper', 'add the oil to the skillet', 'when the oil shimmers , begin to turn the fillets in the seeds , encouraging them to coat the fillets as fully as possible , and add the fillets to the skillet', 'brown the fish on one side for a couple of minutes , then turn and brown on the other side , another minute or two', 'remove the skillet from the heat and transfer the fish to a plate', 'put the plate of fish in the oven to keep warm', 'when the skillet has cooled slightly , return it to the stove over medium heat', 'add the butter and when it melts , add the ginger', 'about 30 seconds later , add the soy sauce and 1 / 4 cup water and stir to blend', 'return the fillets to the skillet , along with any of their accumulated juices', 'turn the heat to medium and cook the fillets for a total of about 4 minutes , turning 3 or 4 times', 'at this point , the fish should be done serve with the pan juices spooned over the fish'

preheat oven to 400f', 'toss the shrimp with the vegetable oil , salt , and pepper', 'dip one side of each shrimp in the toasted sesame seeds', 'skewer with a toothpick', 'i actually threaded several on a metal skewer and dipped one side of that group of shrimp in the toasted sesame seeds at the same time', much easier and you don't lose seeds while threading since you're doing that part last, 'when the oven is heated , place the skewered shrimp on a foil-lined baking sheet and bake 6 to 10 minutes , until the shrimp are firm to the touch', 'for the dipping sauce , put the remaining ingredients into bowl and mix until blended', 'season to taste with salt and pepper', 'serve with the warm shrimp'

trout: rinse each trout under cold water and pat dry', 'dip each into the lemon juice and then dredge the skinless side in the sesame seeds to coat well', 'in a heavy-bottom , large saute pan , heat the butter and oil until the foam subsides', 'place the trout skin-side-up in the pan', 'season with salt and pepper', 'lower the heat to medium and cook about 5-8 minutes', 'flip , and cook another 5-8 minutes , or until the flesh is pinkish white and flaky', 'ginger scallion salad: combine all ingredients and taste for seasoning , adjusting if necessary', 'pile a little of the salad on top of each trout'

in a small sauce pan , heat sesame oil', 'stir in the green onion and garlic and cook , stirring , for about 1 minute', 'add remaining ingredients and heat on medium until reduced by half', 'sprinkle the tuna with the pepper , salt , and sesame seeds', 'rub into meat to create crust', 'heat cooking oil in a large skillet set over medium high', 'add the tuna and cook until almost the desired degree of doneness', 'the tuna will continue to cook slightly after it is removed from the pan', 'two or 3 minutes on each side should result in a pink center', 'drizzle sauce over the tuna and serve immediately'