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Curried Alaska Pollock with Plum Vinaigrette

Curried Alaska Pollock with Plum Vinaigrette

YIELD: 4 servings

1 pound Alaska pollock fillets
1 cup rice flour
2 ea. eggs, beaten
1 Tbsp. green onion, sliced
1 /2 tsp. Thai red curry paste
2 cups panko crumbs
1 tsp. sesame seeds

1 /2 cup rice vinegar
1 /4 cup Hoisin sauce
1 /4 cup plum sauce
1 /4 cup plum wine
1 tsp. ginger, chopped
1 /4 cup peanut oil
2 tsps. sesame oil
2 Tbsps. cilantro, chopped
1 Tbsp. mint, chopped
to taste salt and pepper
as needed peanut oil
as needed kim chee or pickled vegetables

  1. To prepare vinaigrette: Combine rice vinegar, hoisin, plum sauce, plum wine and ginger; mix well.
  2. Add peanut oil in slow, steady stream to emulsify; whisk in sesame oil.
  3. Stir in cilantro and mint; season to taste with salt and pepper. Set aside.
  4. Cut pollock fillets lengthwise into 8 strips. Dredge strips in rice flour; set aside.
  5. In bowl, whisk together eggs, green onion and red curry paste. In separate bowl, combine panko crumbs and sesame seeds.
  6. For each serving: Dip 4 oz. pollock strips in egg mixture; coat with crumb mixture.
  7. Deep fry pollock strips in 375°F oil until golden; drain on absorbent towels.
  8. Serve pollock with kim chee or pickled vegetables and Plum Vinaigrette as a dipping sauce or pool vinaigrette on plate as base for fish.

Recipe and photo from the Alaska Seafood Marketing Institute

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