Breaded Pollock with Katsu

Tender breaded pollock paired with bold katsu-inspired flavours for a modern twist on a classic fish dish. The flaky pollock is coated in a crisp, golden crumb, delivering the perfect balance of crunch and delicate texture, while the rich curry-style notes add warmth and depth. Ideal for lunch menus, casual dining, or street food-inspired specials.
Cooking Time
36
Portions
4

Ingredients

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  •   Country Range Breaded Pollock Fillets
  • ml Country Range Katsu Sauce
  •   tbsp black sesame seeds (optional)
  •   spring onions, finely sliced
  • g Country Range Basmati Rice
  • ml water
  •   pinch of salt
  •   lime, cut into wedges
  •   bunch Fresh coriander leaves
  •   portion Pickled ginger (optional)

  • 1

    Step 1

    Rinse the Country Range Basmati Rice under cold water until the water runs clear.
  • 2

    Step 2

    Place the rice, water and salt into a saucepan. Bring to the boil, then reduce to a low heat and cover with a lid.
  • 3

    Step 3

    Simmer for 10–12 minutes until the water has been absorbed then remove from the heat and leave covered for 5 minutes before fluffing with a fork.
  • 4

    Step 4

    Preheat the oven according to the instructions on the Country Range Breaded Pollock packaging and place the breaded fillets on a baking tray.
  • 5

    Step 5

    Cook until golden, crisp and cooked through, following the recommended cooking time on the pack.
  • 6

    Step 6

    Once cooked, slice each fillet into bite-sized strips.
  • 7

    Step 7

    Pour the Country Range Katsu Sauce into a small saucepan and heat gently for 2–3 minutes, stirring occasionally until warmed through.
  • 8

    Step 8

    Divide the cooked basmati rice between four serving bowls.
  • 9

    Step 9

    Arrange the sliced breaded pollock over the rice and drizzle generously with the warm Country Range Katsu Sauce.
  • 10

    Step 10

    Sprinkle with sliced spring onions and black sesame seeds.
  • 11

    Step 11

    Garnish with fresh coriander and lime wedges and serve immediately with pickled ginger on the side if desired.

Ingredients

  • 8 Country Range Breaded Pollock Fillets
  • 150 ml Country Range Katsu Sauce
  • 1 tbsp black sesame seeds (optional)
  • 2 spring onions, finely sliced
  • 250 g Country Range Basmati Rice
  • 500 ml water
  • 1 pinch of salt
  • 1 lime, cut into wedges
  • 1 bunch Fresh coriander leaves
  • 1 portion Pickled ginger (optional)

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