Katsu-Style Wild Alaskan Pollock with Cabbage Slaw & Rice
Trending

Katsu-Style Wild Alaskan Pollock

with Cabbage Slaw & Rice

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

In tonight’s dish, wild Alaskan pollock gets an exquisitely crunchy exterior from a Japanese katsu-style breading. (We’re using a combination of egg, flour, and panko breadcrumbs.) The crispy fish finds a perfect partner in creamy, savory black garlic mayo—contrasted by a bright cabbage slaw.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Peel and finely chop the garlic. Pat the fish dry with paper towels, then halve crosswise.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Make the slaw:
3 Make the slaw:

While the rice cooks, in a large bowl, combine the sliced cabbage and white bottoms of the scallions, sweet chili sauce, and vinegar; drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Bread the fish:
4 Bread the fish:

While the slaw marinates, crack the egg into a large bowl; season with salt and pepper. Beat until smooth. Place the flour and breadcrumbs on two separate large plates; season each with salt and pepper. Pat the halved fish dry with paper towels. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fish in the flour (tapping off any excess), then in the beaten egg (letting any excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a separate plate.

Cook the fish:
5 Cook the fish:

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added to the pan, add the breaded fish and cook 2 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate. Immediately season with salt and pepper.

Make the sauce & serve your dish:
6 Make the sauce & serve your dish:

While the fish cooks, in a bowl, combine the mayonnaise and chopped garlic; season with salt and pepper to taste. Serve the cooked fish, cooked rice, and slaw with the sauce on the side. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Peel and finely chop the garlic. Pat the fish dry with paper towels, then halve crosswise.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the rice:
Make the slaw:
3 Make the slaw:

While the rice cooks, in a large bowl, combine the sliced cabbage and white bottoms of the scallions, sweet chili sauce, and vinegar; drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Bread the fish:

While the slaw marinates, crack the egg into a large bowl; season with salt and pepper. Beat until smooth. Place the flour and breadcrumbs on two separate large plates; season each with salt and pepper. Pat the halved fish dry with paper towels. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fish in the flour (tapping off any excess), then in the beaten egg (letting any excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a separate plate.

Bread the fish:
Cook the fish:
5 Cook the fish:

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added to the pan, add the breaded fish and cook 2 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate. Immediately season with salt and pepper.

6 Make the sauce & serve your dish:

While the fish cooks, in a bowl, combine the mayonnaise and chopped garlic; season with salt and pepper to taste. Serve the cooked fish, cooked rice, and slaw with the sauce on the side. Garnish with the sliced green tops of the scallions. Enjoy!

Make the sauce & serve your dish:
Browse Steps
1 of 6