A different style of breaded fish and the sauce as I used to make. On February 18th 2007, I posted Angsio Kakap Merah (literally translate: breaded red snapper with sweet sour sauce) . Two days ago I still had pollack fillets in my freezer, I decided to make breaded fish with a different style of sauce.
Pollock (also known as Pollack) is the common name used either of the two species of marine fish in the Pollachius genus. Both P. pollachius and P. virens are commonly referred to as pollock.
|Category:||Fish & Shellfish|
500 grams frozen pollock, thawed (don’t thaw in a microwave)
1/2 tsp ground white pepper
1/2 tsp salt
2 egg whites
125 g fresh bread crumbs
1 tsp ground white pepper
olive oil ( I prefer use Spanish olive oil)
Pineapple Chili Sauce
1 tbsp olive oil, for stir frying
2 cloves garlic, minced
1 small onion, halved and thinly sliced
2 cm ginger, chopped
2 tbsp fresh lime juice
1 long red pepper, discard the seed and thinly angle cut
1 long green pepper, discard the seed and thinly angle cut
2 – 3 tbsp Thai sweet chili sauce for chicken (I used Aroy brand)
2 tbsp ketchup
250 g diced (1 cm x1 cm) fresh pineapple
150 ml water
1 tsp cornstarch, dissolve in water
1. Preheat oven at 375F.
2. Drizzle lime juice, sprinkle salt and ground white pepper over the fish. Flip them over couple times. Let stand for 15 minutes.
3. Combine bread crumbs and garlic powder. Dip each fillet into egg white and coat with mixture bread crumbs.
4. Line baking pan with parchment paper and put coated fillets in a baking pan. Bake for 20-30 minutes or until done
Pineaple Chili Sauce
1. Stir fry onion, ginger and garlic unti fragrant.
2. Add sliced chillies, stir until wilted.
3. Add water, sweet chili sauce, ketchup, salt, lime jice, diced pineapple; stir evenly and set aside.
Serve breaded pollock in a serving plate and pour pineapple chili sauce over.