Spicy Wild Alaska Pollock with Chinese Green Onion, Peanuts and Chili

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 spicy, tender Chinese Green Onion and Chili recipe with 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:
2 Perfect Pollock Portions® fillets (5 oz. each Wild Alaska Pollock), thawed
3/4 teaspoon salt
3/4 teaspoon cornstarch
2/3 cup green onion, sliced
2 tablespoons (or 30 ml) camellia oil (or other light, delicate flavored oil, such as grape seed oil)
1/4 cup shelled peanuts
1 1/2 tablespoons chilis in oil
2 teaspoons chili powder or cayenne

Cookware:
Medium bowl
Wok

Instructions:
1. Cut each thawed fillet into eight evenly sliced pieces.

2. Combine salt and cornstarch in a medium sized bowl. Gently dip and stir fillets in the mixture until coated. Let sit to absorb flavor.

3. Heat wok until a drop of water evaporates upon contact. Add camellia oil, coating the wok. If the wok smokes, it’s too hot. Add sliced green onion and stir until fragrant. Add fillet pieces and sauté evenly until brown on both sides. Add chilis in oil and shelled peanuts. Flip and stir until fillets are cooked through and flaky. Sprinkle chili powder on top.

4. Remove from heat and serve.