YIELD: 4 servings

1 pound Alaska pollock fillets
1 cup rice flour
2 ea. eggs, beaten
1 Tbsp. green onion, sliced
¹ /2 tsp. Thai red curry paste
2 cups panko crumbs
1 tsp. sesame seeds

PLUM VINAIGRETTE
¹ /2 cup rice vinegar
¹ /4 cup Hoisin sauce
¹ /4 cup plum sauce
¹ /4 cup plum wine
1 tsp. ginger, chopped
¹ /4 cup peanut oil
2 tsps. sesame oil
2 Tbsps. cilantro, chopped
1 Tbsp. mint, chopped
to taste salt and pepper
as needed peanut oil
as needed kim chee or pickled vegetables

1. To prepare vinaigrette: Combine rice vinegar, hoisin, plum sauce, plum wine and ginger; mix well.
2. Add peanut oil in slow, steady stream to emulsify; whisk in sesame oil.
3. Stir in cilantro and mint; season to taste with salt and pepper. Set aside.
4. Cut pollock fillets lengthwise into 8 strips. Dredge strips in rice flour; set aside.
5. In bowl, whisk together eggs, green onion and red curry paste. In separate bowl, combine panko crumbs and sesame seeds.
6. For each serving: Dip 4 oz. pollock strips in egg mixture; coat with crumb mixture.
7. Deep fry pollock strips in 375°F oil until golden; drain on absorbent towels.
8. Serve pollock with kim chee or pickled vegetables and Plum Vinaigrette as a dipping sauce or pool vinaigrette on plate as base for fish.

Recipe and photo from the Alaska Seafood Marketing Institute