Crispy Pollock with Ginger Cabbage Slaw
Crispy Pollock with Ginger Cabbage Slaw
Pan-fried pollock with a crunchy, tangy red cabbage slaw dressed with ginger and sesame.
Servings: 2 | Prep: 15 min | Cook: 20 min | Calories: 380 per serving
Ingredients
Fish
- 2 alaska pollock fillets (thawed)
- 2 tbsp flour (for dredging)
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp grapeseed oil or neutral oil
Ginger Cabbage Slaw
- 1/4 head red cabbage, thinly sliced
- 1 carrot, julienned or grated
- 2 green onions, sliced
- 1 tbsp fresh ginger, grated (from frozen works great)
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar or honey
Garnish
- Sesame seeds
- Chili flakes (optional)
Instructions
Make slaw dressing: Whisk together ginger, rice vinegar, soy sauce, sesame oil, and sugar in a large bowl.
Toss slaw: Add sliced cabbage, carrot, and green onions to the dressing. Toss well and set aside to marinate while you cook the fish.
Prep fish: Pat pollock fillets completely dry. Season with salt and pepper, then dredge lightly in flour, shaking off excess.
Pan-fry fish: Heat oil in a skillet over medium-high heat. Add fish and cook 3-4 minutes per side until golden and cooked through. Fish should flake easily.
Serve: Plate fish alongside the ginger slaw. Sprinkle with sesame seeds and chili flakes if using.
Notes
- Thawing: Move pollock from freezer to fridge the night before.
- Frozen ginger: Grate directly from frozen—it’s actually easier to grate when frozen.
- Variations: Serve with steamed rice, or swap pollock for any white fish.
Equipment Used
- Large skillet
- Box grater or microplane
Nutrition (per serving)
| Nutrient | Amount |
|---|---|
| Protein | 28g |
| Carbs | 22g |
| Fat | 16g |
| Fiber | 4g |