YIELD: 12 servings
3 to 4 lbs. cod filet, 4 to 5 oz. each
corn starch, as needed
For the Gremolata:
4 oz. scallions, chopped
2 oz. jalapenos, red and green
2 oz. garlic, sliced
2 oz. ginger, julienned
1 oz. cilantro leaves, fresh
1 Tbsp. kosher salt or sea salt
1 Tbsp. ground pepper mix (black, green, red and Szechwan)
To assemble the sandwiches:
12 sesame buns, toasted
12 Tbsps. prepared lime ponzu sauce
red vinegar (available at Asian markets) to drizzle
2 slices of each jalapeno — red and green — per sandwich, thinly sliced
12 sprigs of cilantro, fresh
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For the cod: dredge cod in cornstarch; fry in 365°F to 375°F fryer for 1 to 2 minutes, or until internal temperature reaches 145°F.
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For the gremolata: dredge gremolata ingredients, except cilantro, salt and pepper, in cornstarch. Fry for 15-30 seconds or until garlic is golden brown. Cool and add cilantro leaves. Toss with salt and pepper.
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To assemble: Place gremolata on a warm bun bottom, top with fried cod, drizzle with Ponzu sauce and red vinegar; garnish with fresh jalapeno slices and fresh cilantro. Top with bun crown. (Alternative menu ideas: for a rice bowl, stir cut pieces of cod with a little Asian-style gremolata into a bowl of fragrant jasmine rice; or for stir-fry, add sautéed onions, bell peppers, broccoli and water chestnuts to bite-size pieces of salt and pepper cod.)
Photo and recipe: Alaska Seafood Marketing Institute
