Curried Alaska Pollock And Rice Recipes

CURRIED ALASKA POLLOCK AND RICE

Steps:

• Prepare rice according to package directions; keep warm.
• In large (12-inch) nonstick pan or stockpot, blend curry paste, coconut milk, basil, bamboo shoots, peas, fish sauce, and sugar. Simmer for
• 5 minutes. Blend together cornstarch and water. Whisk cornstarch and paprika into curry sauce and simmer 5 minutes more.
• Rinse any ice glaze from frozen Alaska Pollock fillets under cold water. Turn off heat and gently add seafood to sauce, skin side down.
• Return heat to a simmer. Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off
• heat and let seafood rest 5 minutes or until seafood is opaque throughout.
• Serve each fillet with 3/4 cup of sauce and rice.
• Cook's Tip: Substitute Alaska Cod or Sole fillets for Alaska Pollock; adjust cook time for larger fillets if necessary.

WILD ALASKA POLLOCK COCONUT CURRY WITH CUCUMBER YOGURT SAUCE

Steps:

• 1. Heat olive oil in a large, wide-rimmed sauté pan over medium heat. Add onion and cook until softened, about 3 minutes.
• 2. Add garlic and ginger and sauté for a minute until aromatic. Add turmeric and black cumin seeds. Add cauliflower, broccoli, and bell pepper and toss to coat in spices. Pour in coconut milk and serrano pepper (if using) and bring to a low simmer. Cover and simmer for 5 minutes longer.
• 3. Season with 1 teaspoon of salt, then stir in wild Alaska pollock. Simmer 5 minutes, or until fish is cooked through.
• 4. Meanwhile, make the cucumber yogurt sauce. In a bowl mix together yogurt, cucumber, remaining ½ teaspoon salt, and garam masala.
• 5. To serve, spoon the wild Alaska pollock coconut curry over steamed basmati rice. Drizzle yogurt cucumber sauce on top, or serve on the side.