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Roasted Wild Alaska Pollock with Frizzled Carrots & Ginger

YIELDSERVES 12 servings


12 Portions Wild & Simple Entrée Redi™ Wild Alaska Pollock Loin Portion 4.5 oz Deep-Skinned, Boneless 427753
6 Tablespoons Rice Wine
3 Ounces Ginger, julienned
1/2 Cup Rice Wine
1/3 Cup Soy Sauce
1/4 Cup Sugar
4 Ounces Ginger, julienned
8 Ounces Carrot, julienned
  Vegetable Oil
  Scallions (minced)
  Steamed Rice


1. Sear Pollock loins, then roast with rice wine and ginger.

2. SAUCE: Combine rice wine, soy sauce, sugar and keep warm.

3. VEGETABLE GARNISH: Cook shredded ginger and carrots in oil until frizzled and crisp.

4. Serve Pollock loins topped with a tablespoon of sauce and frizzled ginger, carrots and scallions.

5. Serve rice on the side.