Classic Chinese Hot Pot with Tasty Wild Alaska Pollock and Mushrooms

We are honored to present a series of delicious, classic Chinese recipes adapted for Wild Alaska Pollock by Chef Jin Liang, a pioneer in the Chinese seafood market.

Try this exciting Chinese Hot Pot recipe with mushrooms and Wild Alaska Pollock to taste the mild, flakiness of our fish. With gentle handling, the fillets remain intact while cooking.

This recipe uses a 5 oz. portion of Wild Alaska Pollock, ideal for our Perfect Pollock Portions™ fillets. It was originally developed for a smaller size of .88 ounces, to be cooked from frozen, for our seafood lovers in China.

Yield: 2 servings

Ingredients:
2 teaspoons grams of goji berries (Chinese wolfberry)
1/3 cup (or 100 ml) of camellia oil (or other light, delicate flavored oil, such as grape seed oil)
¼ cup green onions, sliced
1 1/3 cups king oyster mushrooms, sliced
2/3 cup shiitake mushrooms, sliced and stems removed
2/3 cup white beech mushrooms, divided
6 1/3 cup clear soup (or chicken stock)
2 teaspoons salt
5 pitted dates, crushed
¼ cup garlic chives, sliced
1 Perfect Pollock Portion™ fillet, partially thawed (5 oz. Wild Alaska Pollock)

Cookware:
Wok, deep or built for Chinese hot pot

Instructions:
1. Cut partially thawed fillet into bite-sized pieces, about 10 total.
2. Soak goji (Chinese wolfberry) and set aside.
3. Heat the wok and add oil. Add green onion and fry until fragrant.
4. Add all mushrooms and sauté until golden. Pour in stock. Add half the amount of salt, taste, and add the rest as desired.
5. Add dates, goji and garlic chives. Bring mixture to a boil.
6. Add fillet pieces and simmer for approximately one and a half minutes or until cooked through and flaky. Serve immediately.