Crispy Alaska Pollock Bowls with Winter Slaw
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 4
- Yield: 4 servings
Ingredients
Winter slaw:
- ½ pound kohlrabi, cut into thin matchsticks
- 1 jalapeno, seeded and minced
- ½ cup cilantro, finely chopped
- ½ cup green onions, finely chopped
- 1 small orange, zested and juiced
- 1 lime, zested and juiced
- ½ cup pomegranate arils
- 1 teaspoon sugar
- salt
Cilantro crema:
- 3/4 cup sour cream
- ½ cup cilantro, packed
- 2 limes, juiced
- 2 tablespoons milk
- ½ teaspoon garlic powder
- ½ teaspoon salt
Bowls:
- 2 cups brown or white rice, steamed
- 12 Alaska pollock fish sticks, cooked according to package directions
- 1 cup shredded cabbage
- ¼ cup shredded carrot
- 1 cup blue corn tortilla strips or blue corn tortilla chips, crushed
Preparation
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Step 1 Prepare slaw
To a mixing bowl, add the kohlrabi, jalapeno, cilantro, green onions, citrus zests, and juices, pomegranate, and sugar. Stir to combine. Season with salt to taste. Cover and refrigerate until ready to serve.
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Step 2 Make crema
To a blender, add the sour cream, cilantro, lime juice, milk, garlic powder, and salt. Whirl until smooth. Add more milk if needed to achieve a pourable consistency. Set aside.
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Step 3 Assemble bowls
Place ¼ of the steamed rice in the bottom of a serving bowl. Top with ¼ of the shredded cabbage and carrot. Chop three fish sticks into bite-sized pieces and place them atop the cabbage. Top the fish with a generous amount of kohlrabi slaw. Drizzle with cilantro crema. Sprinkle with crushed tortilla chips. Repeat with the remaining three bowls. Serve promptly.
