Escarole and Alaska Pollock Cutlets

Batavian endive, or escarole, broad chicory has broad outer leaves with a crinkled shape. They can be served cooked or used raw in salads with mayonnaise. They don't taste as bitter as Belgain or curly endive. I am sending this to Blogger Secret Ingredient: GREENS hosted by girlichef.

• 2 Alaska Pollock fillets
  
  
• 1/2 tsp Jiafan rice wine
  
  
• 1/3 tsp White pepper powder
  
  
• 1/3 tsp Salt
  
  
• 200 g All-purpose flour
  
  
• 1 Egg
  
  
• 50-80 g Escarole, sliced thinly
  
  
• 10 g Salt
  
  
• 10 g Chicken bouillon
  
  
• Cooking oil
  
  
• Sweet chilli sauce

1. Marinade the fish fillets with rice wine, white pepper and 1/3 teaspoon of salt. Set aside for 10 minutes. In a mixing bowl place the flour, egg, greens, salt and chicken bouillon. Well mix. Coat the fish fillets with the batter.
   
   
2. Heat up a skillet over the high heat with some oil. Add in the coated fish fillets and pan-fry until golden brown at the both side. Slice them and serve with sweet chilli sauce.