Asian-Style Pollock

For extra flavor, marinate the fish for 30 minutes to 1 hour before steaming.

Make sure your steamer setup has enough water to avoid drying out the fish while cooking.

You can add a squeeze of fresh lemon juice over the fish before serving for a bright flavor.

Try adding other herbs and spices like cilantro or crushed red pepper flakes for added flavor.

If using frozen pollock, make sure it is completely thawed before cooking for even cooking results.

For a quicker prep, use pre-minced garlic and grated ginger available in stores.

Adjust cooking times based on the thickness of your fish. Thicker fillets may require additional steaming time.

Consider using a bamboo steamer for a more traditional approach.

What type of fish is pollock?

Pollock is a mild-flavored white fish that belongs to the cod family, commonly found in the North Pacific Ocean. It is often used in Asian cuisines due to its delicate texture and ability to absorb flavors.

Can I use a different type of fish in this recipe?

Yes, other mild white fish like cod, haddock, or tilapia can be used as substitutes, but cooking times may vary based on the thickness and type of fish.

Is there a substitute for sesame oil?

If you don't have sesame oil, you can use a neutral oil (like vegetable or canola oil) for cooking, but it won't have the same nutty flavor. You can also try using a few drops of toasted sesame oil for a similar taste.

Can this dish be prepared ahead of time?

You can prepare the marinade and coat the fish in it a few hours in advance. Just keep it covered in the refrigerator until ready to steam.

How do I know when the fish is cooked?

The fish is done when it flakes easily with a fork and has turned opaque.

Can I steam the fish in an electric steamer instead of on the stovetop?

You can use an electric steamer. Follow the manufacturer's instructions for steaming times based on the thickness of the fish.

Can I add vegetables to the steamer?

You can steam vegetables like bok choy, snap peas, or broccoli alongside the fish. Just make sure they are cut into similar thickness for even cooking.

How do I store leftovers?

Cool any leftovers and store them in an airtight container in the refrigerator. They can be kept for up to 2 days.

Can I freeze the cooked pollock?

You can freeze cooked pollock. Allow it to cool completely, then wrap it tightly in aluminum foil or freezer-safe bags. It can be stored in the freezer for up to 2-3 months. Note that the texture may become a bit softer after freezing.

Large Skillet or Wok: For steaming the fish. The skillet or wok must have enough depth to hold water and the steamer rack.

Steamer Rack: For keeping the pie plate above the water while allowing steam to circulate around the fish for even cooking.

Shallow Pie Plate or Small Casserole Dish: Used to hold the pollock fillets and the marinade mixture. The dish needs to be shallow so the steam can circulate around it.

Measuring Cups and Spoons: For measuring ingredients such as the wine, soy sauce, and green onions.

Mixing Spoon or Whisk: For combining the marinade ingredients.

Steamed Rice: A simple side of steamed rice absorbs the flavorful sauce from the fish.

Sauteed Bok Choy: The slight bitterness of sauteed bok choy complements the Asian flavors in the dish.

Cucumber Salad: A refreshing cucumber salad adds a light and crunchy element to the meal, with its crispness balancing the richness of the sesame oil and soy sauce.

Spicy Peanut Sauce: This sauce can serve as a dip or drizzle over the fish or vegetables, adding a creamy, nutty flavor that contrasts well.

Rice Noodles: Tossing rice noodles with a bit of sesame oil, soy sauce, and vegetables keeps with the Asian theme while providing a heartier base to accompany the fish.

Miso Soup: A light miso soup served as a starter or alongside the fish adds umami depth that complements the flavors in the pollock.

Kimchi: The fermented tang and spice of kimchi can provide contrasting flavors and a probiotic boost, making it a great side option.

Steamed Dumplings: These can be served as an appetizer or a side, their softness and savory fillings pairing well with the delicate pollock, and the dipping sauce can enhance both dishes.

Wine Pairings
Sauvignon Blanc: This wine is crisp and refreshing, which is just what you want with pollock. Look for one with grassy, citrus notes that can complement the flavors of the soy sauce and sesame oil without overpowering the delicate fish.

Chardonnay: A lightly oaked Chardonnay can work well here. Look for one that's not too buttery, with hints of green apple and pear that can enhance the texture of the fish while still supporting the Asian flavors in the dish.

Pinot Grigio: If you prefer something a little lighter, go for a Pinot Grigio. This wine usually has a clean, bright acidity with notes of lemon and lime that can complement the fresh ginger and garlic.

Other Alcohol Pairings
Dry Riesling: A dry Riesling can be a great match, offering a touch of sweetness that balances out the saltiness of the sauce.

Jinjin: This is a refreshing Japanese sake that will match the dish without overwhelming it. Look for a Junmai sake with a slightly fruity profile to complement the ginger and green onion.

Light Lager: A crisp, light lager will go well with the Asian flavors. Look for one that's not too heavy, ideally one with subtle hints of hops that can offer a little refreshment without competing with the dish.

Non-Alcoholic Pairings
Green Tea: Served hot or cold, green tea is a fantastic match. The natural umami flavors in the tea can echo the savory components of the dish while feeling both light and refreshing.

Cucumber Lemonade: A homemade cucumber lemonade, with just a hint of sweetness, can add a light, cooling contrast to the soy sauce and sesame flavors.

Ginger Ale: A nice ginger ale can add an extra kick of spice that pairs well with the ginger in the dish.