Beer Battered Pollock in Thai Coconut Sauce

Ingredients

• 4 oz Cod Battered Beer Deep Fry Only Fillet, Pacific 3-4 Ounce Individually Quick
Frozen
• 4 oz Milk Coconut
• 1/2 oz Sauce Fish Thailand
• 1/8 oz Ginger Root Whole Fresh, Grated
• 1/8 oz Juice Lime Jamaican Gold
• 1/2 tsp Cilantro, Fresh
• 3 oz Kale Color Crunch with Brussel Sprout, Napa and Red Cabbage Radicchio Carrot, Fresh
• 1 oz Dressing Vinaigrette Tropical Mango

Preparation

1. Deep fry cod fillet until golden; set aside.
2. Combine Kale Color Crunch with vinaigrette dressing to make the slaw mix.
3. Combine coconut milk, lime juice, cilantro, fish sauce and grated ginger to make the Thai Coconut Sauce.
4. Bring sauce to a boil, then reduce to a simmer. Continue to cook until it thickens.
5. Place cooked fish on slaw mix and drizzle coconut sauce over top.

• Servings: 1
• Type: Lunch, Dinner, Entree
• Categories: The Dish, Recipes
• Tags: Dinner, Entrée, International, Lunch, Seafood