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Wild Alaska Pollock with Sambal Glaze and Cilantro Rice Noodles


INACTIVE: Wild Alaska Pollock Fillets 4-6 oz Skin-On, Boneless 426152.


12  Fillets INACTIVE: Wild Alaska Pollock Fillets 4-6 oz Skin-On, Boneless 426152
3/4  Cup Light Brown Sugar (packed)
3  Ounce Lime Juice
3  Ounces Sambal Oelek
3  Tablespoon Fish Sauce
1  Ounce Garlic Cloves
4  Cups Cilantro (packed)
1  Cup Olive Oil
4  Ounce Cotija Cheese (grated)
   Salt & Ground Black Pepper (to taste)
24  Ounces Rice Stick Noodles (cooked)
Garnish   Fresno Chiles (sliced)
Garnish   Pumpkin Seeds (toasted)
Garnish   Cilantro
Garnish   Cotija Cheese


Defrost Pollock fillets and cut into halves crosswise.
Glaze: combine sugar, lime juice, sambal oelek and fish sauce.
Marinate Pollock 30 minutes to 2 hours.
Pesto: process garlic cloves, cilantro, olive oil and cotija cheese.
Season and toss pesto with cooked rice noodles.
Broil fish.
Divide noodles between serving dishes, sprinkle with chiles, pumpkin seeds and cilantro.