Miso Brown Sugar
Alaskan Pollock Stir Fry



Big flavors and oh-so satisfying. Alaskan Pollock stir-fried with red and yellow peppers, onions and snap peas over brown rice with a savory, sweet Miso Brown Sugar Sauce.


Alaskan Pollock Fillets

Alaskan Pollock Fillets


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Miso Brown Sugar Sauce:

  • 2 Tbsp cornstarch
  • 2 Tbsp cold water
  • 1 Tbsp olive oil
  • 1 tsp ginger puree
  • 1 tsp garlic, minced
  • ¼ cup soy sauce
  • ¼ cup water
  • ¼ cup mirin
  • 2 Tbsp sake (optional)
  • 1 Tbsp white miso paste
  • 3 Tbsp brown sugar
  • 2 Tbsp white sugar
  • 1 Tbsp green onions, thinly sliced


  • 1 lb Aqua Star Pollock, cooked according to package directions
  • 2 cups cooked long grain brown rice
  • 1 Tbsp vegetable oil of choice
  • ½ red bell pepper, julienned
  • ½ yellow bell pepper, julienned
  • ½ cup yellow onion, thinly sliced
  • 1 cup snap peas
  • 2 green onions, sliced in to 1” pieces for garnish

To make


To Make Miso Brown Sugar Sauce:

Whisk together cornstarch and water in a small bowl until fully combined; set aside. If the cornstarch slurry separates before the sauce is prepared whisk together to combine.

In a small pot over medium heat, add olive oil, ginger, and garlic and sauté for 30 seconds. Add the remaining ingredients except for the cornstarch slurry and cook 5 minutes constantly stirring until all the ingredients have been incorporated. Increase heat to high, when the sauce comes to a boil, rapidly whisk in the cornstarch slurry. Continue to cook until the sauce has thickened.

To Prepare Meal:

Cook rice per package directions.

Cook fish per package instructions.

While rice and fish are cooking, heat oil in a large skillet over medium-high heat. Once oil is hot, add bell peppers, onions and snap peas. Cook for about 7—10 minutes or until softened.

Carefully flake cooked fish and add to skillet with vegetables. Pour Miso Brown Sugar Sauce into skillet and toss to evenly coat, about 1 minute.

Serve over bed of brown rice. Enjoy!

Serving Suggestions

Chef’s Tips: To make low carb, use riced cauliflower instead of brown rice.