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Beer Battered Pollock in Thai Coconut Sauce

Beer Battered Pollock in Thai Coconut Sauce

Ingredients

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.

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