- Fry pollock fillet at 350˚F in the deep fryer for 4 ½ – 5 ½ minutes. If preparing in a convection oven, bake at 450˚F for 8 minutes, then flip and bake for an additional 6-8 minutes.
- Cook jasmine rice according to directions. Once done, set aside and reserve hot.
- To plate, add rice to the middle of a plate or bowl. Place pollock fillet to one side of the rice. Garnish with red pepper, carrot, sugar snap peas, radish, Daikon radish, Thai basil, cilantro, and jalapeños.
- Drizzle fish with Thai sweet chile sauce and top with toasted sesame seeds and green onion.
Ingredient availability varies by location*