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Katsu-Style Wild Alaskan Pollock

with Cabbage Slaw & Rice

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 860 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

A traditional Japanese breading before pan-frying creates an exquisitely crunchy exterior for wild Alaskan pollock, which gets a boost of umami flavor from a creamy black garlic mayo.

fresh
ingredients
Katsu-Style Wild Alaskan Pollock with Cabbage Slaw & Rice
Title
  • 10.5 oz Wild Alaskan Pollock Fillets
  • 1 Cage-Free Farm Egg
  • ½ cup Jasmine Rice
  • ½ lb Cabbage
  • 2 Scallions
  • 2 cloves Black Garlic
  • ¾ cup Panko Breadcrumbs
  • 3 Tbsps Sweet Chili Sauce
  • ¼ cup Mayonnaise
  • 2 Tbsps Rice Vinegar
  • 2 Tbsps All-Purpose Flour
tried-and-true
kitchen tools
step-by-step
instructions
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. Finely chop the garlic. Halve the fish fillets crosswise.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 1/2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 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, sliced 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 fillets dry with paper towels. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fillets 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 until hot. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added to the pan, add the breaded fish fillets 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 fillets, cooked rice, and slaw with the sauce on the side. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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. Finely chop the garlic. Halve the fish fillets crosswise.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 1/2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 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, sliced 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 fillets dry with paper towels. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fillets 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 until hot. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added to the pan, add the breaded fish fillets 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 fillets, 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: