Sesame-Crusted Pollock in a Ginger Broth | Abel & Cole
Sesame-Crusted Pollock in a Ginger Broth
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Prep: 15 mins
Cook: 15 mins
Golden, sesame-crusted pollock lounging in a zingy, ginger-infused broth. It’s like happiness in a bowl.
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305 kcal
(per portion)
Ingredients you'll need
  • 3 tbsp sesame seeds
  • 2 pollock fillets
  • 2 tbsp tamari
  • 1 orange
  • A thumb of ginger
  • 2 star anise
  • 2 carrots
  • 2 salad onions
  • A handful of chervil
From your kitchen
  • 400ml cold water
  • Sea salt
You'll need
  • Plate
  • Baking tray
  • Pan
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/ Gas 6. Sprinkle 3 tbsp sesame seeds onto a plate. Add a good pinch of salt. Rinse your pollock. Roll through the sesame seeds, coating as much of the fish as possible. Set on a baking tray.

  • 2.

    Add 2 tbsp tamari and the zest and juice of your orange to a large pan. Peel your ginger and cut into julienne strips. Do the same to your carrots. Thinly slice your salad onions.

  • 3.

    Add all the prepped veg and 2 star anise to the pan with a pinch of salt. Pour in 400ml cold water. Bring to the boil. Lower the heat and leave to simmer.

  • 4.

    Pop your fish in the oven. Cook for 8-10 mins or till the sesame seeds are golden and the fish is just cooked through. Continue simmering your broth as the fish cooks.

  • 5.

    Roughly chop your chervil. Spoon the broth into bowls. Scatter over most of the chervil . Perch the fish on top. Garnish with the reserved chervil and serve straight away.

This recipe is from
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