Alaska Seafood

Alaska Pollack Karaage (Japanese-style fried fish)

by Keiko Urakawa – Head Chef at Café Bar Neccoy

Ingredients

Serves 5

  • 600g Alaska Pollack (1-2 fillets)
  • Marinade
    • 240ml sake
    • 120ml mirin
    • 80ml soy sauce
    • 2 gloves garlic
    • 20g ginger
    • 50g cornstarch

     

  • Sauce
    • 2 stalks spring onion
    • 1/2tsp salt
    • Pinch of pepper
    • 40ml sesame oil
    • 25ml lemon juice

     

  • Garnish
    • Lettuce leaves
    • Red chilli

Method

  1. Cut pollack fillets into bite sized pieces.
  2. Marinate the Alaska pollack in the sauce for 30 minutes.
  3. Powder the Alaska pollack with starch and deep fry.
  4. Finely chop spring onion and mix with the other sauce ingredients.
  5. Plate the deep fried Alaksa pollack with sauce and garnish.
  6. Serve with cooked rice.

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