To be honest, when I was asked to participate in a the CFE International Blogger Recipe Challenge using salt fish, I had no idea what salt fish was. Yes, I’ve seen it in the supermarket my entire life, but to my knowledge, I’d never tried it. So, in order to participate and not ruin the samples sent to me, I knew that I would have to do some research. Here’s what I discovered…
* Salt fish is merely fish cured with dry salt and thus preserved for later eating.
* Salting fish was the ONLY method of preservation until the 19th century.
* Salt fish MUST be soaked in clean water for at least 8 hours, but can be soaked for up to 3 days, to re-hydrate it.
*Salt fish is now a broader term to include cod, snapper, pollack, and even, shark.
*Salt fish was brought to the Caribbean from Canada, which makes sense, since the blogger challenge is sponsored by CFE (CANADIAN Fish Exporters), International.
After plenty of reading, I felt a bit more relaxed about the challenge and less worried about ruining my Isla Brisa salted Alaskan Pollack fillets.
For my first salted pollack recipe, I dove into some of my all time favorites–egg rolls. However, for this egg roll, I went for less traditional approach–bite size and teriyaki-ed!
1-2 tsp olive oil
3 Isla Brisa Salted Alaskan Pollack Fillets–soaked for 8 hours and then patted dry
3 green onions-chopped
2 c. shredded tricolor cole slaw mix (green cabbage, purple cabbage, and carrots)
2 tsp brown sugar
3 TBSP low sodium soy sauce
1/2 tsp garlic powder
pinch of red pepper flakes
12-15 wonton wrappers
1 egg-beaten with 1 tsp water
1/2 c. mayonnaise
1 TBSP Greek yogurt
2 TBSP sriracha
squeeze of lime juice
pinch of cumin powder
pinch of salt
In a food processor, pulse cabbage and onions until finely chopped. Heat olive oil in a large non stick skillet. Saute fish until lightly browned and broken in to small pieces. Remove fish from skillet. Add cabbage mixture with a splash of water. Saute for a minute to begin wilting the veggies. Add remaining filling ingredients. Saute for another minute to combine. Remove from the heat and stir in fish pieces. Spoon filling into a colander to allow any excess liquid to drain and cool for 5 minutes.
To fill wonton skins, turn wrapper so that a point faces away (the square is now a diamond). Spoon 1/2 TBSP filling onto the bottom half of the diamond. Fold in the bottom point to cover the filling. Fold in the sides, like an envelope, and roll towards the top point. Seal each mini egg roll by brushing egg wash on the top point.
In a small bowl, whisk together dipping sauce ingredients. Refrigerate until ready to serve.
Fry egg rolls in a skillet or deep fryer until golden brown. Drain on a paper towel. Serve hot with dipping sauce.
Isla Brisa Salted Pollack Fillets
Isla Brisa salted Pollock fillets are sourced from the cold waters of the North Pacific and are available at Costco, Jetro, Publix, and SaveALot supermarkets.