Braised Pollock with Gingered Carrot Coconut Sauce
www.performancefoodservice.com
Inspired by the classic Taiwanese dish of chicken braised in three-cup sauce, pollock white fish is gently simmered in a flavorful broth of coconut milk, carrot juice, rice wine and ginger.
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Ingredients
- 2 heads bok choy, baby, cut in half lengthwise
- 1/2 cup carrot juice
- 3 tbsp. corn starch
- 1 tsp. McCormick® Dill Weed
- 1 tbsp. McCormick® Ginger, Ground
- 1 tsp. McCormick Gourmet™ Collection Sicilian Sea Salt
- 1/4 tsp. McCormick® White Pepper, Ground
- 2 tbsp. oil, vegetable, plus 1 tsp., divided
- 4 4-oz. pollock, fillet(s)
- 1/2 cup rice wine
- 3/4 cup Thai Kitchen® Coconut Milk
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