Home Recipes Alaska Pollock Cubes in Curry-Coconut Sauce

Alaska Pollock Cubes in Curry-Coconut Sauce

Take your taste buds to Southeast Asia with Alaska Pollock cubes in a rich curry coconut sauce. Mild and flaky Alaska Pollock takes on the boldness of curry, creating a dish that’s a delightful fusion of global flavors with a touch of Alaskan charm.

Featuring Alaska Seafood

Ingredients

400 g	ripe pineapple
800 g	sweet potatoes
80 g	red onions
2 cloves	garlic
50 ml	peanut oil
20 g	yellow curry paste
600 ml	coconut milk
	lime juice
	salt
2	spring onions
½ bunch	coriander
120 g	surimi
4	Alaska pollock fillets (180 g each)
20 g	semolina
20 g	butter

Step 1
Remove the skin from the pineapple and sweet potatoes and dice into centimeter-sized cubes. Peel and slice the onions and garlic.
Step 2
In a non-stick pan, fry the pineapple in 10 ml of peanut oil, then remove. Add the onions and garlic to the pan with another 20 ml of oil and fry gently.
Step 3
Add the curry paste and fry while stirring, then deglaze with coconut milk and cook together with the sweet potatoes for 10 minutes. Add the pineapple for the last minute and season with lime juice and salt.
Step 4
Meanwhile, clean and finely chop the spring onions. Pluck the coriander from the stalks and roughly chop. Cut the surimi into small pieces. Rinse the fish fillets in cold water, dice and dry carefully, then dust with semolina and fry in a pan in the remaining oil for 1-2 minutes on both sides. Add the butter, season with salt and cook for a further 2 minutes over a low heat, turning once.
Step 5
Serve with the curry and top with the spring onions, coriander and surimi.

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Dinner, Lunch, Main Courses, Seafood

Alaska Pollock Cubes in Curry-Coconut Sauce

Ingredients

Step 1

Step 2

Step 3

Step 4

Step 5

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