September 05, 2022

Wild Alaska Pollock Vermicelli Bowl


Cherry tomatoes
Green onion
Bean sprouts
Hazel nuts (sub: peanuts)
1.5TBSP Fish sauce
1 Egg
1 TBSP Cane sugar
4TBSP Water
Chili flakes (sub: fresh Thai chili)
Vermicelli noodles


Prepare all vegetables/herbs to bite size pieces. Crush hazel nuts to medium fine.
In a large bowl, place dry vermicelli noodles and rehydrate with hot water. Cool down after rehydrated. Run in cold water to keep loose.
Pat dry pollock with paper towels. Season with salt. Dip into corn starch, then egg, then crushed hazel nuts. Shallow fry in hot oil for 3-4min. Flip to the other side for additional 3min or slightly charred nuts and golden brown. Let the fish rest on paper towels.
For sauce:
Combine fish sauce, water, lemon juice, sugar, and chili flakes or fresh Thai chili to taste. Stir.

Assemble in a medium bowl as follows; noodles, veg/herbs, hazel crusted pollock, drizzle sauce. Enjoy.

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