Ingredients
| 12 |
Portions Wild & Simple Entrée Redi™ Wild Alaska Pollock Loin Portion 4.5 oz Deep-Skinned, Boneless 427753 |
| 6 |
Tablespoons Rice Wine |
| 3 |
Ounces Ginger, julienned |
| 1/2 |
Cup Rice Wine |
| 1/3 |
Cup Soy Sauce |
| 1/4 |
Cup Sugar |
| 4 |
Ounces Ginger, julienned |
| 8 |
Ounces Carrot, julienned |
| |
Vegetable Oil |
| |
Scallions (minced) |
| |
Steamed Rice |
Directions
1. Sear Pollock loins, then roast with rice wine and ginger.
2. SAUCE: Combine rice wine, soy sauce, sugar and keep warm.
3. VEGETABLE GARNISH: Cook shredded ginger and carrots in oil until frizzled and crisp.
4. Serve Pollock loins topped with a tablespoon of sauce and frizzled ginger, carrots and scallions.
5. Serve rice on the side.