Katsu-Style Wild Alaskan Pollock

with Roasted Potatoes & Cabbage Slaw

Time

30 min
Servings

2
Nutrition

Est. 530 calories

Our take on katsu (a Japanese technique for breading that achieves an exquisitely crunchy texture), highlights airy panko breadcrumbs and vibrant togarashi, which lend beautifully golden brown color to flaky fish fillets.

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fresh

ingredients

10½ oz Wild Alaskan Pollock Fillets
¾ lb Golden Potatoes
2 Persian Cucumbers
½ lb Red Cabbage
¼ cup Panko Breadcrumbs
2 Tbsps Hoisin Sauce
1 Tbsp Ketchup
2 Tbsps Vegetarian Worcestershire Sauce
2 Tbsps Apple Cider Vinegar
2 Tbsps Mayonnaise
1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)

Full recipe coming soon!

Our culinary team is preparing this recipe.

step-by-step

instructions

Launch Tablet View

1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line 2 separate sheet pans with foil. Cut the potatoes into 1-inch-wide wedges. Transfer to one sheet pan; drizzle with 1 teaspoon of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until tender when pierced with a fork. Remove from the oven.

2 Make the slaw:

Meanwhile, halve the cucumbers lengthwise, then thinly slice crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. Combine in a large bowl; add the vinegar and 1/2 teaspoon of olive oil; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

3 Bread & bake the fish:

Once the potatoes have roasted about 15 minutes, combine the togarashi and breadcrumbs in a bowl; season with salt and pepper. Pat the fish dry with paper towels. Transfer to a cutting board; halve each fillet crosswise. Season with salt and pepper on both sides. Transfer the halved fish to the remaining sheet pan. Evenly top the fish with the mayonnaise, then the togarashi breadcrumbs (pressing lightly to adhere). Bake 5 to 7 minutes, or until browned and the fish is cooked through. Remove from the oven.

4 Make the tonkatsu sauce & serve your dish:

Meanwhile, in a bowl, combine the ketchup, hoisin sauce, and worcestershire sauce. Taste, then season with salt and pepper if desired. Serve the baked fish, roasted potatoes, and slaw with the tonkatsu sauce on the side. Enjoy!

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