Zesty Wild Alaska Pollock with Sichuan Chili and Lime

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, zesty Sichuan Chili and Lime recipe, adapting la zi ji 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
1 1/2 teaspoons salt, divided use
2 teaspoons cornstarch
2 tablespoons (or 20 ml) camellia oil (or other light, delicate flavored oil, such as grape seed oil)
1 tablespoon dried Sichuan chili peppers, chopped
1 teaspoon Sichuan peppercorn or Chinese prickly ash, cracked or crushed
Juice of 2 limes
1 tablespoon green onion, chopped
2 teaspoons sesame seeds

Cookware:
Wok

Instructions:
1. Cut each fillet into 4 pieces.

2. Coat fillets with 1 teaspoon salt and cornstarch.

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. Reduce to low heat and add the fillet pieces. Cook each side of the fillet until it is slightly browned. Add chopped dried Sichuan chilis, Sichuan peppercorn, and remaining salt. Squeeze lime juice into wok and continue to sauté until fillets cook through.

5. Sprinkle chopped green onion into wok over fish. Stir well.

6. Place in serving dish and sprinkle with sesame seeds. Garnish with additional lime wedges if desired.