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