Fennel Roasted Wild Alaska Pollock with Chimichurri Sauce
15 minutes 2 servings
1 each 1-2 LB Whole Wild Alaska Pollock IQF 428540
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
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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