Fennel Roasted Wild Alaska Pollock with Chimichurri Sauce
15 minutes 2 servings
Braised Wild Alaska Pollock with Asian Flavors
2 servings
Ingredients
1 each 1-2 LB Whole Wild Alaska Pollock IQF 428540
Coarse salt
1 1/2 oz Fresh ginger, finely julienned
1 1/2 cup Sake
1/2 cup Mirin
1/4 cup Soy sauce
2 Tbsp Sugar
1 Tbsp Sesame oil
4 each Scallion, cut into 2-inch pieces
Shredded watermelon radish
Furikake
Steamed rice
Directions
1. Rinse and pat dry Whole Wild Alaska Pollock. Make 3 slashes on the outside of the fish and season inside and out with salt. Stuff half the ginger into the cavity
Combine remaining ginger, sake, mirin, soy, sugar, sesame oil and the white parts of the scallions and bring to a boil. Add fish, partially cover and simmer until cooked through, about 6 minutes, turning the fish part way through.
Plate fish, drizzle with the braising mixture, and top with scallions, watermelon radish and furikake. Serve with rice.
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