Serves 4
Prep Time 20 minutes
Cook Time 20 minutes

Alaska Pollock:

  • 1 pound Alaska pollock

Shallots and Garlic:

  • 1 Tbsp. canola oil
  • 1/3 cup shallots, thinly sliced
  • 1-1/2 Tbsp. garlic cloves, thinly sliced
  • 1/2 tsp. lemongrass paste


  • 1/3 cup fresh lime juice
  • 1 Tbsp. water
  • 1 Tbsp. fish sauce
  • 1 Tbsp. sugar
  • 1/4 of a serrano pepper, halved and thinly sliced
  • 1/2 tsp. lemongrass paste
  • 1/4 tsp. fresh garlic paste


12 large Bibb lettuce leaves

1/4 cup mint leaves, chiffonade

1/4 cup cilantro, rough chopped

1/4 cup red onion, thin julienne


Alaska Pollock:

Preheat oven to 400oF. Rinse any ice glaze from frozen Alaska pollock, pat dry. Place in a spray-coated baking dish/pan and tightly cover with foil. Bake for 15 minutes or just until fish is opaque throughout. Pour off any liquid and break up the fish slightly. Cover and chill.



Heat a small saucepan over medium heat. Add oil. When it begins to simmer, add shallots and garlic. Fry, stirring occasionally, until golden brown. Use a slotted spoon to remove shallots/garlic to paper towels. Stir lemongrass paste into the pan’s hot oil. Remove from heat.



Combine lime juice, water, fish sauce, sugar, serrano, lemongrass/fresh garlic pastes. Whisk until sugar has dissolved. Stir into pan with lemongrass oil. Pour dressing over chilled fish; break up until sauce is evenly distributed, keeping fish chunky. Keep cold.


To Serve:

For each portion, place 3 lettuce leaves, cup-up, on a plate. Pile one-fourth of chilled pollock in center of the leaves. Top with about 1 tablespoon of fried shallots/garlic. Sprinkle on 1 tablespoon each of mint leaves, cilantro, and red onion.


Wine Pairing: H3 Sauvignon Blanc

This Sauvignon Blanc opens with citrus aromas followed by a layer of minerality and pear flavors that give way to a crisp, clean finish. A lighter dish that is fresh and citrusy, the wine adds the perfect amount of additional balance to the meal, enhancing some of the bold citrus and lemongrass flavors.