Roasted Wild Alaska Pollock with Frizzled Carrots & Ginger

Name: Roasted Wild Alaska Pollock with Frizzled Carrots & Ginger | Food Service Recipes | Trident Seafoods
Yield: 12 servings
Ingredients: 12 Pieces Entrée Redi™ Wild Alaska Pollock Loin Portion, 4.5 oz, Deep-Skinned, Boneless; 6 Tbsp 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

12 servings

Ingredients

12 Pieces Entrée Redi™ Wild Alaska Pollock Loin Portion, 4.5 oz, Deep-Skinned, Boneless
6 Tbsp 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

Directions

Sear Alaska Pollock loins, then roast with rice wine and ginger.
SAUCE: Combine rice wine, soy sauce, sugar and keep warm.
VEGETABLE GARNISH: Cook shredded ginger and carrots in oil until frizzled and crisp.
Serve Alaska Pollock loins and top with a tablespoon of sauce and frizzled ginger, carrots, and scallions.
Serve with rice on the side.