Simply Delicious Wild Alaska Pollock with Enoki Mushroom

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 steamed, simple recipe with mushrooms and Wild Alaska Pollock to taste the mild, flaky fish.

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 for our seafood lovers in China.

Yield: 2 servings

Ingredients:
4 bunches enoki (needle) mushroom
2 tablespoons garlic, chopped
1/4 cup green onion, sliced
2 Perfect Pollock Portions® fillets (5 oz. each Wild Alaska Pollock), thawed
1/4 cup (or 50 ml) camellia oil (or other light, delicate flavored oil, such as grape seed oil)
2 tablespoons soy sauce
1 teaspoon chili powder or cayenne

Cookware:
Steamer
Skillet

Instructions:
1. Wash enoki (needle) mushroom and set aside.

2. Cut each fillet into four evenly sized pieces.

3. Place the mushrooms in the steamer, and place the Alaska Pollock fillets on top of the mushrooms. Close steamer and steam for approximately 3 minutes until fish is cooked. Place mushrooms and fillet pieces on a platter.

4. Bring a skillet to medium heat, and add camellia oil. Stir in chopped garlic and green onion, and cook until fragrant. Add soy sauce and evenly drizzle mixture over sliced fillets.

5. Sprinkle with chili powder and serve.