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Katsu-Style Wild Alaskan Pollock

with Cabbage Slaw & Rice

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  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 750 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

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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!

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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.

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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
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: