Name: Quick and Easy Stir-Fried Wild Alaska Pollock Quick Cuts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 packages wild Alaska pollock quick cuts; 2 teaspoons cornstarch; Sea salt and cracked black pepper; 3 tablespoons vegetable oil; 1-2 teaspoons ginger, grated or minced; Pinch of dried chili flakes; or 1 fresh hot chili, sliced; 2 scallions, whites and greens thinly sliced; 1-2 teaspoons garlic, minced; 1 pound baby bok choy, halved; Splash of any low-sodium stock or water; 2 tablespoon soy sauce; 1 teaspoon sugar; Juice of one lime; Cilantro, chopped; Black sesame seeds, to garnish

A Speedy Meal that Doesn’t Skimp on Flavor

It’s a fish stir fry recipe that you can adapt to any variety of fish you have on hand, but our pollock quick cuts are an ideal protein to use in a stir fry since the fish is already cut into the perfect morsels that will cook quickly without breaking apart or drying out.

Pollock quick cuts will get ridiculously crispy, tossed in a bit of cornstarch that’s seasoned lightly with salt and pepper. As a bonus, any cornstarch that stays in the wok or pan after you’ve initially fried the fish will thicken any juices or liquids you’re cooking with into something saucy.

The right cooking oil for stir fried dishes can withstand high heat without burning. Something like peanut or canola oil works well for stir fries.

Ginger is always a nice addition to stir fries, imparting intensely fresh, herbaceous flavor that helps to balance out the fried deliciousness of the finished dish.

Dried chili flakes or a spicy red chili of any kind gives just a bit of heat to whet your appetite; use as little or as much chili as suits your palate.

Even after only a minute or so in a hot wok, scallions will develop a little char that helps to release the mild sweetness of this allium, and garlic adds a savory umami note that helps to add depth to the dish.

Baby bok choy is a classic vegetable to stir-fry because it softens up fast, even when it’s cooked whole, and adds crisp-tender texture to the dish. Make sure you rinse the bok choy well, as dirt tends to get trapped between its leaves, and shake out any excess water before adding it to the wok so that you reduce oil splatter and get better caramelization.

The bok choy will also steam a bit in a splash of low-sodium stock. Homemade stock is always the best option — fish stock or spot prawn stock will add rich flavors of the sea to the stir fry, but something like chicken stock, veggie stock, or even water is fine to use.

The stir-fry is seasoned with soy sauce, a pinch of sugar, and lime juice for acidity. Cilantro and sesame seeds, scattered on at the end, add fresh flavor and texture.

Print Recipe

Quick and Easy Stir-Fried Wild Alaska Pollock Quick Cuts

By Wild Alaskan Company

This wild Alaska pollock stir fry is light, flavorful, and fast. Mild and flaky chunks of pollock are transformed into crispy yet tender bites of fish, then tossed in a simple soy-lime sauce with sweet baby bok choy and scallions. Ideally, you’ll want to have access to a wok for stir fries, since the design of the wok gives you lots of surface area to work with. That means each ingredient will get plenty of direct contact with the cooking vessel. If you don’t own a wok, use the widest pan you have available to make your pollock stir fry.

Prep time

10 minutes

Cook Time

10 minutes

Total time

20 minutes

Yield

Ingredients

2 packages wild Alaska pollock quick cuts
2 teaspoons cornstarch
Sea salt and cracked black pepper
3 tablespoons vegetable oil
1-2 teaspoons ginger, grated or minced
Pinch of dried chili flakes; or 1 fresh hot chili, sliced
2 scallions, whites and greens thinly sliced
1-2 teaspoons garlic, minced
1 pound baby bok choy, halved
Splash of any low-sodium stock or water
2 tablespoon soy sauce
1 teaspoon sugar
Juice of one lime
Cilantro, chopped
Black sesame seeds, to garnish

Instructions

1. The first thing you’ll need to do before heating things up is to prep your pollock quick cuts. Pat them dry with a tea towel or paper towel to remove excess moisture. The drier the fish is, the crispier it will become. Once dried, toss in enough cornstarch to coat — a couple teaspoons or so. Set aside.

2. Heat your wok or skillet over high heat with 2 tablespoons of cooking oil, until the oil is hot enough that it begins to shimmer. Add in your ginger, hot chili, and scallions, frying for about 30 seconds until you see the scallions beginning to soften. Then add garlic, cooking for another 20 seconds or so until it’s no longer raw.

3. Just before the garlic begins to pick up any color, toss your pollock quick cuts into the wok, stir-frying the fish so that it gets coated in the sizzling oil for 2 minutes until the pieces are golden all the way around.

4. Using a fish spatula or slotted spoon, transfer contents of wok to a plate; allow any excess oil to remain in the wok.

5. To your hot wok, add bok choy and remaining tablespoon of oil and stir-fry for 2 minutes. After the bok choy has begun to soften and pick up some color, deglaze the pan with a splash of stock or water. Then, add soy, sugar, and lime juice. Cover wok and reduce heat, allowing the bok choy to steam through for another minute until just tender.

6. Add pollock quick cuts and any other contents left on your plate back to the wok, tossing to coat in pan juices. Allow flavors in the wok to meld for 30 seconds or so, stirring constantly so that the liquid has a chance to reduce and thicken without burning. You can take a moment here to see if things are seasoned enough for your taste; if not, add a touch more soy sauce.

7. Transfer everything to a serving platter and garnish liberally with cilantro and black sesame seeds. Serve next to a big bowl of steamed rice and enjoy immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Quick and Easy Stir-Fried Wild Alaska Pollock Quick Cuts

A Speedy Meal that Doesn’t Skimp on Flavor

Quick and Easy Stir-Fried Wild Alaska Pollock Quick Cuts

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