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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.

Ethan Mick

with Cabbage Slaw & Rice

Katsu-Style Wild Alaskan Pollock

Wild Alaskan Pollock Fillets

Cage-Free Farm Egg

Jasmine Rice

Cabbage

Scallions

Black Garlic

Panko Breadcrumbs

Sweet Chili Sauce

Mayonnaise

Rice Vinegar

All-Purpose Flour

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.

Prepare the ingredients:

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:

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.

Make the slaw:

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:

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.

Cook the fish:

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!