- 1
Cook the rice based on the packages instructions. Pat the pollock dry on both sides and cut into 1 inch chunks.
- 2
In a medium bowl, add cornstarch, salt and pepper. Add the pollock chunks and toss them around in the bowl until coated.
- 3
In a medium pan, add the vegetable oil and let it get hot, about medium-high heat. When the oil is hot, add the pollock in an even layer. Let it cook for about 4 minutes or until a golden brown crust forms. Turn the pieces over to fry on the other side for another 4 minutes.
- 4
Once the pollock is done, place the pieces on a paper towel lined plate. Remove any excess oil from the pan and add the teriyaki sauce. Let it come to a slight simmer and add the pollock back to the pan, tossing it in the sauce until all of the pieces are coated.
- 5
Serve over rice, garnish with scallions and toasted sesame seeds. Enjoy!
