• 250g pouch basmati rice
  • 2 skinless fillets skinless pollock
  • sesame oil
  • 1 tbsp black and white sesame seeds
  • 1 tbsp soy sauce, mixed with 2 tsp brown sugar
  • 2 tsp brown sugar
  • 100g edamame, blanched
  • 1/4 cucumber, diced
  • 4 radishes, sliced
  • 3 spring onions, chopped
  • 1 red chilli, finely chopped


  • 1 1/2 tbsp soy sauce
  • a small piece ginger, grated
  • 1 tbsp rice vinegar
  • 2 tsp sesame oil
  • 1 tsp sugar


  • STEP 1

    Heat the rice following the pack instructions then tip into a bowl. Mix the dressing ingredients then add to the bowl and toss together.

  • STEP 2

    Rub the pollock with 2 tbsp sesame oil and sprinkle over the sesame seeds on the nicest side. Heat a non-stick frying pan then put the fish in, seeded-side down, and fry for 2 minutes.

  • STEP 3

    Add the soy and sugar mix to the pan and cook until the mix starts to caramelise and glaze the fish. Very carefully flip over and cook for another minute.

  • STEP 4

    Add the edamame, cucumber, radishes, and most of the spring onions and chilli to the rice and toss.

  • STEP 5

    Serve the pollock with the rice, a scattering of extra chilli and spring onions and a drizzle of sesame oil.

Alaska seafood is wild, natural and sustainable. Choose Alaska pollock for its white flesh and lovely flake. For speedy suppers, you can cook it from frozen, just add a couple more minutes to your planned cooking time. Easy and delicious!


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