House of Asia > Recipes > Pollock with rice and pickled vegetables

Pollock with rice and pickled vegetables

40 min.

3 servings

slightly spicy

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Fish is a rich source of easily digestible protein, omega-3 fatty acids, vitamins D and B12, and iron, so it is worth including them in your menu and enjoying their benefits as often as possible.

Rice Japanese over 30 minutes

Ingredients

400 g pollock fillet (alternatively cod or salmon)

Marinade:

1 spoon miso paste
50 ml of water

Pickled vegetables:

1 tablespoon of roasted sesame
100 ml of water
50 g of
25 ml rice vinegar
1 small carrot, cut into sticks
1 small white turnip, cut into strips
1 small leek (white part), cut into strips

Sriracha Mayonnaise with Yuzu Paste:

1 teaspoon Sriracha red chili
1 cup sushi rice
1 teaspoon Yuzu strips
3 tablespoons of mayonnaise

Rice seasoning:

3 tablespoons rice vinegar
2 tablespoons of sugar
1 teaspoon of salt

A method of preparing

In a bowl, marinate the fish in miso paste and water and set aside in the refrigerator while you prepare the rest of the ingredients.
In a bowl, combine water, sugar, and rice vinegar. Place the carrots, turnips, and leeks in the marinade. Refrigerate. Once the vegetables are out of the fridge, remove them from the marinade and sprinkle with sesame seeds.
In a bowl, mix mayonnaise, sriracha, and yuzu paste.
Cook the rice according to the package directions, place it in a bowl and mix with rice vinegar, sugar and salt.
Wrap the marinated fish in foil and bake in the oven. Bake for 20–30 minutes at 180°C, depending on the portion size.
Serve the fish on rice, with mayonnaise and pickled vegetables.