Fiery Chinese Hot Pot with Tasty Wild Alaska Pollock

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 Spicy Hot Pot recipe with Wild Alaska Pollock to taste the mild, flaky fish. With gentle handling, the Perfect Pollock Portions 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:
1/3 cup vegetable oil
3 tablespoons garlic, sliced
3 tablespoons ginger, peeled and sliced thinly
3 tablespoons green onion, sliced
¼ cup dried chili peppers, chopped
2 1/4 teaspoons Sichuan peppercorn (Chinese prickly ash), whole
½ cup Pixian bean paste
3 bay or laurel leaves (Myrcia)
5 black cardamom pods (Amomum Tsaoko)
6 1/3 cup clear soup stock (clear soup or chicken stock)
1 Perfect Pollock Portions™ 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. Heat the wok and add oil. Add in sliced garlic, ginger, and green onion, and stir-fry until fragrant. Add chopped dried chili peppers, Sichuan peppercorn, and Pixian bean paste. Stir fry until fragrant.

3. Add soup stock. Add bay leaves and black cardamom pods. Bring to a boil.

4. Add fillet pieces. Simmer for about one and a half minutes or until cooked through and flaky. Serve immediately.