A sweet and savory sticky fish dish served on warm corn tortillas.
Sweet and Savory Pollack Wraps
A sweet and savory sticky fish dish served on warm corn tortillas.
Equipment
- large saucepan
Ingredients
- 2 pollack fillets
- Salt to taste
- Black pepper to taste
- 1 tablespoon olive oil
- 1 cup chicken broth
- 2 tablespoons light soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons butter melted
- 1 teaspoon fresh ginger minced
- 1 teaspoon fresh garlic minced
- 2 corn tortillas
Instructions
- Pat dry the pollack fillets and season with salt and black pepper.
- Drizzle olive oil over the fish fillets to coat them evenly.
- Preheat the Air Fryer to 380°F (190°C).
- Cook the pollack fillets in the Air Fryer for 11 minutes.
- Remove the fillets and slice into bite-sized pieces.
- While the fish cooks, prepare the sticky sauce: bring chicken broth to a boil in a large saucepan.
- Add soy sauce, brown sugar, butter, ginger, and garlic to the broth.
- Reduce the heat to simmer and cook until the sauce is slightly reduced and thickened.
- Add the cooked pollack pieces to the sauce and toss gently to coat.
- Serve the sticky fish on warm corn tortillas.
Notes & Wine Advice
Wine Advice
Pair with a chilled white wine like Riesling or a light beer for a perfect complement to the sticky sauce.
Nutrition values
Calories: 573 kcal | Carbohydrates: 31.5 g | Protein: 26.2 g | Fat: 38.3 g | Sugar: 5.7 g