Curried Alaska Pollock with Plum Vinaigrette

RH Staff

ALASKA SEAFOOD MARKETING INSTITUTE

Yield: 4 servings.

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

PLUM VINAIGRETTE:
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 tsp. sesame oil
2 Tbsp. cilantro, chopped
1 Tbsp. mint, chopped
to taste, salt and pepper
as needed, peanut oil
as needed, kim chee or pickled vegetables

For vinaigrette: Combine rice vinegar, hoisin, plum sauce, plum wine and ginger. Mix well. Add peanut oil in slow, steady stream to emulsify; whisk in sesame oil. Stir in cilantro and mint; season to taste with salt and pepper. Set aside.

For Pollock: Cut fillets lengthwise into 8 strips. Dredge strips in rice flour; set aside.

In bowl, whisk together eggs, green onion and red curry paste. In separate bowl, combine panko crumbs and sesame seeds.

For each serving: Dip 4 oz. pollock strips in egg mixture; coat with crumb mixture. Deep-fry pollock strips in 375°F oil until golden; drain on absorbent towels. Serve pollock with kim chee or pickled vegetables and plum vinaigrette as a dipping sauce. Or, pool vinaigrette on plate as a base for fish.