Curried Alaska Pollock with Plum Vinaigrette

To prepare vinaigrette: Combine rice vinegar, hoisin, plum sauce, plum wine and ginger; mix well.

Add peanut oil in slow, steady stream to emulsify; whisk in sesame oil.

Stir in cilantro and mint; season to taste with salt and pepper. Set aside.

Cut pollock fillets lengthwise into 8 strips. Dredge strips in rice flour; set aside.

In bowl, whisk together eggs, green onion and red curry paste. In separate bowl, combine panko crumbs and sesame seeds.

For each serving: Dip 4 oz. pollock strips in egg mixture; coat with crumb mixture.

Deep fry pollock strips in 375°F oil until golden; drain on absorbent towels.

Serve pollock with kim chee or pickled vegetables and Plum Vinaigrette as a dipping sauce or pool vinaigrette on plate as base for fish.