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Crispy Baked Alaska Pollock and Veggie Egg Roll

Crispy Baked Alaska Pollock and Veggie Egg Roll
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Servings
8
Servings
8
Crispy Baked Alaska Pollock and Veggie Egg Roll
  • 1
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  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8
Servings
8
Instructions
  1. Alaska Pollock: Season pollock with mixture of Chinese chile paste and soy sauce. Spray oil in saut pan and sear fish. Remove from pan,
  2. refrigerate or reserve.
  3. Preheat oven to 425?F. Place a cast iron grill pan or skillet in oven to preheat.
  4. Rice Noodles: Place rice noodles in bowl and cover with boiling water; let set for 15 minutes to soften. Drain thoroughly, return to bowl.
  5. Reserve.
  6. Filling: Spray saut pan with oil spray. Saut mushrooms, bell pepper, carrot, garlic and ginger until softened. Add soy sauce, onions,
  7. cilantro and chile flakes. Add cornstarch mixture. Cook 2-3 minutes and stir into softened rice noodles. Cool filling. Strain to remove
  8. excess moisture.
  9. Preparing Egg Rolls: Brush the edges of the egg roll skins with water. Place 1 Tbsp. of filling on the lower half of the egg roll skin;
  10. top with pollock strip. Roll tightly.
  11. Cooking: Spray egg rolls with oil and place in oven on pan or skillet for 4 minutes, turn and cook another 4 minutes. Repeat with
  12. remaining 2 sides for total cooking time of 16 minutes.
  13. Assembly: Cut on the diagonal and serve with Spicy Dipping Sauce.
  14. Spicy Dipping Sauce: In a small saucepan, heat rice vinegar, sugar, minced garlic and Chinese chile paste until sugar is dissolved. Cool
  15. and reserve until serving time.
  16. *Substitute Chinese mustard or purchased Sweet Sour Sauce
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