Breaded Pollock and Brussel Sprouts with Sweet Thai Chili Sauce

Breaded Pollock and Brussel Sprouts with Sweet Thai Chili Sauce

Serves: 2
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes


  • 4-2-3oz Golden Harvest Panko Breaded Pollock
  • 1 cup plus 2 tablespoon water, divided

Heat oil to 350 f and cook pollock 5-6 minutes


Brussel Sprouts

  • ¾ lb trimmed and halved brussel sprouts
  • 2 tblsp olive oil
  • ½ tsp pink sea salt
  • ¼ tsp ground black pepper
  • Tsp garlic powder



Pre heat oven to 425 f then in a small bowl mix all ingredients together ensuring all sprouts are completely coated.

Then place on a foil lined cookie sheet and place in oven for 30-45 minutes until crispy but not burned.


Sweet Thai Chili Sauce:

  • 2 tablespoons cornstarch
  • 3 medium cloves of garlic, minced (about 1 tablespoon)
  • 2 tablespoons finely chopped fresh Fresno, red Thai chilies, or red jalapeño peppers (seeds left in for a hotter sauce)
  • 2/3 cup sugar
  • 1/3 cup rice vinegar
  • 2 teaspoons salt



  1. In a small bowl, whisk together 2 tablespoons water and cornstarch. Set aside.
  2. In a medium saucepan, mix together remaining 1 cup water, garlic, peppers, sugar, vinegar, and salt. Bring to a boil over medium heat, reduce heat and simmer for 3 to 5 minutes.
  3. Stir cornstarch mixture to re-combine, then whisk into simmering sauce and cook until thickened, about 1 minute more. Remove from heat, let cool, and use immediately or store in an airtight container in the refrigerator. “NOTE, THIS CAN BE DONE A DAY IN ADVANCE”.