Home Recipes Tandoori Pollock on Coconut Rice and Beans

Tandoori Pollock on Coconut Rice and Beans

Give your kitchen an Indian touch with Tandoori Pollock on Coconut Rice and Beans. Alaskan Pollock marinated in tandoori spices adds a burst of flavor to the creamy coconut rice and hearty beans. It’s a taste of India, Alaskan style.

Featuring Alaska Seafood

Serves 4

Ingredients

4	Alaska pollock fillets (approx. 150 g per piece)
250 g	basmati rice
250 ml	water
16.5 g	salt
100 g	coconut flakes
250 g	green beans
5.5 g	salt
100 g	cashew nuts
150 g	tandoori paste
	red shiso (for garnish)
	parsley leaves (for garnish)

Step 1
Spread the pollack out on a baking tray lined with baking paper and cook in a preheated oven at 120°C for 20 minutes.
Step 2
Bring the basmati rice and water to the boil in a pan at a ratio of 1:1, remove from the heat and leave to stand with the lid on until the rice has completely absorbed the liquid. Briefly heat the coconut flakes in a pan until colorless and fold into the rice.
Step 3
Wash beans if necessary and cook in salted water. Then steam lightly in the pan and cut into fine strips for serving. Roughly chop the cashew nuts, toast briefly in a pan and mix with the beans
Step 4
Generously spread beans and cashews flat in the center of the plate. Arrange the fish on top of the beans. Garnish the beans with red shiso. Place the coconut rice in a bowl as a side dish. Arrange the tandoori paste in the center of the rice and garnish with plucked parsley leaves.

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Dinner, Lunch, Seafood

Tandoori Pollock on Coconut Rice and Beans

Ingredients

Step 1

Step 2

Step 3

Step 4

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