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Wild Alaska Pollock with Sambal Glaze and Cilantro Rice Noodles


12 Fillets Wild Alaska Pollock Fillets 4-6 oz Skin-On, Boneless 422653
3/4 Cup Light Brown Sugar (packed)
3 Ounce Lime Juice
3 Ounces Sambal Oelek
3 Tablespoon Fish Sauce
1 Ounce Garlic Clove
4 Cups Cilantro (packed)
1 Cup Olive Oil
4 Ounce Cotija Cheese (grated)
  Salt & Ground Black Pepper (to taste)
24 Ounces Rice Stick Noodles (cooked)
Garnish  Fresno Chile Pepper, sliced
Garnish  Pumpkin Seeds (toasted)
Garnish  Cilantro
Garnish  Cotija Cheese


Defrost Pollock fillets and cut into halves crosswise.
Glaze: combine sugar, lime juice, sambal oelek and fish sauce.
Marinate Pollock 30 minutes to 2 hours.
Pesto: process garlic cloves, cilantro, olive oil and cotija cheese.
Season and toss pesto with cooked rice noodles.
Broil fish.
Divide noodles between serving dishes, sprinkle with chiles, pumpkin seeds and cilantro.