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

1. Make slaw dressing: Whisk together ginger, rice vinegar, soy sauce, sesame oil, and sugar in a large bowl.