This Soy-Ginger Steamed Pollock recipe is great for a light, flavor-packed weeknight dinner. Using Pacific Bay Atlantic Pollock Fillet, you’ll get tender flakes, a savory soy-ginger sauce, and bright aromatics—all in one steamer. Finish with spring onions, chili, and sesame seeds for a restaurant-style plate in under 20 minutes.
Asian-Style Soy-Ginger Steamed Pollock
Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 8–10 minutes
Difficulty: Easy
INGREDIENTS
300g Pacific Bay Atlantic Pollock Fillet, cut into 2 portions
3 tbsp light soy sauce
3 tsp sesame oil
2 tsp fresh ginger, grated
2 cloves garlic, thinly sliced
6 tbsp water or fish stock
3 stalks bokchoy, halved lengthwise
2 tbsp spring onions, julienned
1 small red chili, sliced (optional)
1 tsp black and white sesame seeds
PROCEDURE
Assemble the dish. Place the fish fillets and bok choy on a heatproof plate that fits your steamer.
Make the steaming sauce. Stir together soy sauce, sesame oil, ginger, garlic, and water/stock; pour this evenly over the fish and bokchoy.
Steam until flaky. Steam over simmering water for 8 to 10 minutes, until the fish flakes easily and is opaque in the center.
Garnish and serve. Top with spring onions, sesame seeds, and chili (if using). Optional: Drizzle a spoonful of hot neutral oil over the spring onions for extra aroma. Serve immediately with jasmine rice.
NOTES
Pacific Bay Advantage: Pacific Bay Atlantic Pollock Fillet is wild-caught and frozen at peak freshness, mild-tasting, and evenly portioned—ideal for quick steaming with consistent results.
Timing cue: Thin fillets cook fast; start checking at 7 to 8 minutes to avoid overcooking.
Aroma boost: Heat 1 to 2 tsp neutral oil until shimmering; pour over the spring onions and chili right before serving.
Sauce balance: Use low-sodium/light soy; add a splash more water or stock if you prefer a lighter sauce.
Alternatives: Try Pacific Bay Atlantic Cod Fillet, Pacific Bay Halibut Fillet, or Pacific Bay Chilean Seabass; adjust time to thickness.
Veg swaps: Baby bokchoy, cabbage, or spinach all steam well in the same dish.
Storage and reheating: Best fresh. If needed, refrigerate up to 1 day; re-steam gently for 3 to 4 minutes.
Serving ideas: Jasmine or garlic rice, plus a side of sautéed greens.
FAQS
Q: How to steam pollock with soy and ginger for tender results?
A: Use a gentle simmer, cover well, and steam 8 to 10 minutes until just flaky. Light soy, ginger, garlic, and sesame oil create a clean, aromatic sauce.
Q: Is pollock good for steaming?
A: Yes—its mild flavor and delicate flakes make pollock perfect for steaming, absorbing aromatics without turning fishy.
Q: What’s the best sauce for steamed white fish?
A: A light mix of soy, ginger, garlic, sesame oil, and stock keeps flavors bright; finish with spring onions and a drizzle of hot oil for aroma.